1, make rice wine first, let the cooked rice cool, and the rice should not be rotten but hard. Note: There is no water. As shown in the figure below:

2. Compact the rice, dig a small hole in the middle and put the ground koji into the hole. Cover with plastic wrap and leave for 2-3 days. Open it every 24 hours to contact the air. As shown in the figure below:

3. After the rice wine is soaked, prepare a pot of cold boiled water, pour it into the container as required, and then cover it with plastic wrap. Those who like sweet rice wine can add sugar. After standing at room temperature for 24 hours, you will hear the purring sound of small bubbles, which proves that the fermentation is successful. As shown in the figure below:

4. Then add a handful of flour and mix well. Note: There is no oil. As shown in the figure below:

5. Cover the container and press it with heavy objects. During the fermentation process, gas will be generated, and the lid will burst open, requiring heavy objects to press. As shown in the figure below:

6. Ferment for 5-8 hours according to the weather conditions, and it is covered with dense small bubbles, indicating that the base material is ready. As shown in the figure below: