Preparation materials: 80g-100g of liquor quartz, 1 catty of glutinous rice, bowls and chopsticks, pots and jars.

Making environment: stable fermentation conditions around 30℃.

Steps:

1, first soak 1 catty of glutinous rice in water for half a day and then rinse it with water.

2, in the steamer pot with water, steam drawer on a layer of gauze, boil water until there is steam.

3, the glutinous rice fishing on the cloth steamed, about an hour, taste the texture of the glutinous rice, if the rice grains are hard, sprinkle some water to mix and then steam for a while.

4, steamed into the fermentation container (rice cooker, soup pots or plastic, glass containers).

5. Use a spoon to spread the glutinous rice evenly, take about 60g of wine curd and sprinkle it evenly on the glutinous rice, and turn the glutinous rice to mix the curd as evenly as possible.

6. Use a spoon to gently compact it. Smooth the surface (you can dip it in cool boiled water), make a flat-topped cone shape, and press out a depression nest in the center.

7. Sprinkle the remaining 20g-40g of wine curd inside, and pour in a little cool boiled water, but not too much water.

8, the container lid tightly, placed at a suitable temperature (30 ℃ or so), if the room temperature is not enough, you can use a thick towel and other containers wrapped in insulation fermentation.

9, about 24-48 hours of fermentation, the container lid will be opened (there is a strong aroma of wine is done).

10, filled with cool water, and then cover the lid, into the refrigerator or directly into the pot to cook can be completed, can be held in the jar at any time.