Preparation materials: 5g glutinous rice, 3g distiller's yeast

1. Wash glutinous rice and soak it in water for 2 hours.

2. The soaked rice controls the moisture.

3. drain the water in the pot, drain the steamer and spread the cage cloth.

4. Pour the glutinous rice on the steamer and poke a few holes with your hand, so that the rice will be cooked easily.

5. Cover and steam for 3 minutes.

6. Take it out and pour it into a big bowl, and let it cool.

7. Put the koji into a small bowl.

8. add cold boiled water and mix well.

9. Pour into the cool glutinous rice and stir well.

1. compact the glutinous rice with a spoon.

11. dig a hole in the middle with a spoon, so that the wine can be produced easily.

12, sealed with plastic wrap.

13. Keep it in a warm place for 36-48 hours.

14. Put it in a bowl and you can eat it.