1. Raw materials: The traditional production method uses rice wine grains as the main raw material, but the yield is low. Now it is changed to high-quality glutinous rice.

2. Accessories: bran, rice husk, salt, sugar.

3. Ingredients: 1000kg glutinous rice, 1700kg bran, 940kg rice husk, 4kg distiller’s yeast, 60kg wheat koji, 40kg salt, 12kg sugar.

4. Process: Glutinous rice → soaking → cooking → koji → wine fermentation → bran, rice husk → vinegar fermentation → salt addition → aging → vinegar pouring → decoction in vinegar → finished product.

5. Operation:

1. When soaking glutinous rice, it is required that the rice grains are soaked and there is no white core. Generally, it is soaked for 24 hours in winter, 15 hours in summer, and 18-20 hours in spring and autumn. Then take it out and put it into a basket and rinse it repeatedly with clean water. Drain and then steam. It needs to be cooked thoroughly, not burnt, not sticky, and not raw. After the steamed rice is taken out, rinse it with cold water and cool it to 30°C in winter and 25°C in summer. Then mix it with wine and medicine. After mixing well, install the cylinder into a nest to form a "V" shape, and then seal the cylinder with a straw lid to prevent contamination and pay attention to heat preservation. .

2. Keep the temperature of the fermented product. Generally, after 4 days of fermentation, the rice grains will float and the juice will have the aroma of wine. Then add water and wheat koji to maintain the product temperature. Start raking after 24 hours, and then start raking 1-2 times a day until the mash is mature.

3. Add bran to the wine fermented grains and mix well. Take an appropriate amount of fermented mature vinegar fermented grains, add a little rice husk and water, mix well with your hands, place it in the center of the fermented grains noodles, and then add a layer of rice husk. , do not need to be covered and fermented.

4. After 3-5 days of fermentation, uncover the upper rice husk, mix the upper heated fermented grains with the lower fermented grains, add an appropriate amount of rice husks, and mix thoroughly, then ladle the fermented grains in a tank and divide the fermented grains into layers 10 times. After that, add an appropriate amount of rice husk and some warm water once a day. After the spooning is completed, the bottom of the original tank is exposed, and all the fermented grains are transferred to another tank.

5. After passing through the tank, the tank should be turned over every day, that is, all the vinegar grains in the tank should be turned over and put into another tank. During this period, attention should be paid to controlling the temperature. After 7 days of fermentation, the temperature begins to drop and the acidity no longer rises, indicating that the fermentation is complete.

6. After the vinegar fermented grains are mature, immediately add salt to the vat, and combine the vats until the vat is full of fermented grains. Cover the surface of the fermented grains with a layer of salt, seal the mouth of the vat with plastic cloth, and proceed with aging. After sealing the vat for seven days, turn it over again. The entire aging period is 20-30 days. The longer the aging time, the better the flavor.

7. Add water and color to the aged vinegar fermented grains, soak them, and then drizzle them with vinegar. Use the nesting method to soak the fermented grains in a cycle, and drizzle vinegar three times in each tank.

8. Stir the juice vinegar and sugar to melt, clarify and filter, heat and boil, put into a container while hot, and store in a sealed container.