Main ingredients: glutinous rice, sorghum, dried sweet potato, rice bran, wild starch.

Excipients: yeast liquid.

1. Cook the glutinous rice or other raw materials and cool them, then add the koji, yeast and yeast liquid.

2. Put the mixed ingredients into a sealed jar and place it in a dark place.

3. After fermentation for half a year, take it out, pick out the thin acetic acid bacteria film formed on the vinegar surface, pour the fermented vinegar into a fine sieve and filter it.

The origin of vinegar:

Legend has it that in the ancient Zhongxing State, which is now Yuncheng County, Shanxi Province, a man named Du Kang invented wine. His son Heita also learned to make wine. After Heita made wine, he felt that it would be a pity to throw away the lees, so he stored it and soaked it in a vat. .

At midnight on the 21st, as soon as he opened the jar, a scent that he had never smelled before came to his nostrils. Under the temptation of the scent, Heita took a sip. It had both sweet and sour taste and was very delicious, so he stored it as "seasoning paste". ". Heita named the twenty-first day by adding the word "you" to it. This condiment is called vinegar.

Vinegar is a traditional condiment in all major Chinese cuisines. According to existing written records, working people in ancient China used wine as a starter to ferment and brew vinegar.

Oriental vinegar originated in China. According to documented records, the history of vinegar making is at least more than three thousand years. The ancient Chinese names for "vinegar" are "vinegar", "醯", "bitter wine", etc. "You" is the earliest oracle bone inscription with the word "wine". At the same time, vinegar is called bitter wine, which also shows that vinegar "originates from wine."