1, wash the round glutinous rice and soak it in water overnight, then drain it and put it into a pressure cooker to steam under water for 20 minutes and then let it cool down

2, stir the cooled glutinous rice with chopsticks to mix it well.

3. Stir about 4g of sweet wine curd with 250g of purified water, stirring constantly with chopsticks, and pour the liquid into the cooled glutinous rice.

4. Stir well and flatten the glutinous rice, dig a small hole in the center, and sprinkle some dry wine curd around the small hole

5. Then seal the bowl with plastic wrap and cover it with a lid to keep it still.

6, due to higher temperatures, a day and a half of lees fermentation success, and sweet, moisture and more really delicious. If the temperature is lower, need to ferment longer.