raw materials: (35,g)

15,g of glutinous rice, 75g of Xiaoqu, 12g of Huanggui sauce and purified water.

production:

first, pour the glutinous rice into a jar with a height of 66 cm and a diameter of 4 cm (the jar must be clean and free of oil), and then pour in clean water, so that the glutinous rice will not pass. Then, stir with a wooden ladle, so that the dirt in the rice floats, the sand sinks and the impurities are skimmed. After soaking for 4 hours, fish the rice into a jar with a strainer, wash it twice in succession, fish it in a sieve, and control the moisture.

second, pour the glutinous rice into a steamer and steam it on high heat for about 15 minutes until it is 8% ripe, that is, leave the rice from the fire when it is soft, put it on an empty pot and pour it with cold water (water consumption: 2g in spring and autumn, 15g in winter and 3g in summer). Rinse the rice in the middle first, then rinse thoroughly around the steamer, and drain the water for later use.

3. First, put about 15, grams of cold boiled water, move the steamer to the side of the table, and sprinkle a little cold boiled water around the cage and on the table. Then pour the rice in the steamer on the table and spread it out, press Xiaoqu into noodles, sprinkle it on the rice and mix it evenly with both hands.

fourthly, erect a round wooden column with a diameter of 1cm and a length of 66cm in the center of the cleaning cylinder, put rice in from the periphery, pat it flat, slowly take out the wooden column, and pat the upper opening into a trumpet shape by hand. Cover the jar with white cloth, press the straw mat, and put it in a special brewing room (pool) with wheat straw around it, and keep the temperature at about 3℃. Let it ferment, and the fermented grains will mature after 3 days.

5. Mature fermented grains weigh about 2,25g (3,5g of wine can be produced and 8,g of distiller's grains can be produced), which are filtered twice with copper reeds, and placed on the vat, with wooden sticks on each side of the vat mouth to support the reeds. Pour 11 grams of fermented grains into the basket for the first time. Take 1,5 grams of raw water, first flush the fermented grains with one scoop of water, and at the same time, put your right hand into the fermented grains, turn and rub and press, continue to pour two scoops of water into the fermented grains, then turn, stir, rub and press the remaining raw water, and rub and press the fermented grains with both hands until the liquid flow is clean and the fermented grains change. The remaining 11,5 grams of fermented grains were filtered by the previous method. Then add 5 grams of saccharin to the wine. When drinking, heat and boil, and add the yellow osmanthus sauce.