Ingredients: glutinous rice, wheat starter, fermented grains.

1. Soak the washed glutinous rice in water for two or three hours, then wrap it in gauze and steam it in a large pot.

2. Break up the steamed rice, naturally cool it, then add water, wheat koji (10% glutinous rice) and distiller's grains (10% fermented mash) and stir evenly.

3. Put the evenly mixed raw materials into a container, make a nest in the middle, first control it at about 25℃, and ferment for 12 hours.

4. After fermentation, put it indoors at a temperature of 35-38 degrees, usually about three days. This container should be wrapped in cloth.

5. Then put it in a clean clay pot while it is hot and seal it in a low-temperature drying room.