Ingredients: 600g round glutinous rice, a pot of cold boiled water, 4g sweet wine.

Steps:

1. Soak the glutinous rice overnight, drain it, put it in a steamer, and stick some holes on it with chopsticks.

2. put more water in the pot and start counting 45 minutes after SAIC.

3. If the glass container is disinfected by microwave oven, if it cannot be disinfected by microwave oven, it should be scalded with boiling water at least twice.

4. After the glutinous rice is steamed, take it out of the enlarged bowl and dry it until it is not hot.

5. Add the cold cooked rice into the cold glutinous rice and stir evenly until the glutinous rice is loose and the rice grains do not stick together.

6. Weigh 3 grams of sweet distiller's yeast into glutinous rice, add some cold white water to distiller's yeast, and continue to mix glutinous rice and distiller's yeast evenly.

7. Put the mixed glutinous rice into a container for yellow wine fermentation and compact it, and use a spoon to make a round hole as shown in the figure. This hole is used to observe wine.

8. Sprinkle 1g distiller's yeast on steamed glutinous rice and round holes. The remaining koji was sandwiched in the middle and kept in cold storage.

9. Cover the bowl with sticky rice wrapped in plastic wrap and put it in a cupboard to keep warm with a quilt. After 24 hours, add cold boiled water. Then continue to put it in the cupboard and cover it with a quilt for fermentation.

10, after 24 hours, the rice wine will be ready. The glutinous rice in the prepared sweet rice wine will float and taste as soft as clouds.