1. Prepare flour, liqueur and sugar. The liqueur will be fermented with glutinous rice and liqueur koji for two or three days.

Second, the fermentation of flour: one catty of flour, with about 2-3 spoonfuls of strong sweet wine (25g of water added to the dregs). Put this sweet wine in a pot, add a little water, sprinkle with flour, the amount of flour is enough to cover the water surface, and then sprinkle some sugar on the surface. The room temperature was 20 degrees, and after a night, the liquid surface bubbled the next day.

Third, flour for the first fermentation: add flour, the specific dosage is slightly harder than noodles. Knead it until it doesn't touch your hands, then cover it with a cloth and ferment it to twice its size.

Fourth, secondary fermentation with flour: before this fermentation, pat a little alkaline water on the dough to neutralize the sourness of the dough. Then knead the flour into a soft and elastic shape, make it into long strips and cut it into small doses.

5. One is about 50g, with uniform storage size and moderate hardness, and can be allowed to stand for fermentation.

6. Cover with cotton cloth and ferment for one hour, then steam the steamed bread with water for 20 minutes with low fire 10 minute.

Seven, steam on the pot, spray some water on the surface of the steamed bread with a watering can to prevent cracking. Then you can cook.