About a catty and a half of glutinous rice+rice, depending on the usage and dosage of yeast

Soak glutinous rice and rice for 24 hours.

Drain the water and steam for 20~30 minutes, with a little hard core.

Mix a proper amount of yeast and rice, pat it flat, dig out a dimple to observe the wine, and finally sprinkle a little yeast in the dimple. There should be no oil and salt mixed in the production process, otherwise it will fail. Finally, cover with plastic wrap and seal.

Natural fermentation at 27 ~ 30 for 2~3 days, white hair is natural, and black hair means failure. If there is wine oozing, it means it is ready to eat ~ ~ The way to stop fermentation is to put it in the refrigerator until it is finished.