Preparation materials: 500 grams of glutinous rice, 400 grams of pure water/cold white water, 4 grams of liquor quartz.

1, glutinous rice washed, soaked for about 12 hours;

/iknow-pic.cdn.bcebos.com/6c224f4a20a446232a2f9a2f9622720e0df3d791 "target="_blank "title="" class="" ikqb_img_alink">/iknow-pic.cdn.bcebos.com/6c224f4a20a446232a2f9a2f9622720e0df3d791?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_ 600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto "esrc="/6c224f4a20a446232a2f9a2f9622720e0df3d791"/>

2, the surface of the finger poke small holes to facilitate the Steam through;

/iknow-pic.cdn.bcebos.com/ac345982b2b7d0a2545f3bd0c5ef76094a369aec "target="_blank "title=""class="ikqb_img_alink">/ iknow-pic.cdn.bcebos.com/ac345982b2b7d0a2545f3bd0c5ef76094a369aec?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2CCh_800%2Climit_1% 2Fquality%2Cq_85%2Fformat%2Cf_auto "esrc="/ac345982b2b7d0a2545f3bd0c5ef76094a369aec"/>

3, steamer on steamer for about 30 minutes (it is best to use a steamer, rice cooker cooked rice is too rotten);

/iknow-pic.cdn.bcebos.com/e4dde71190ef76c6d450c4669316fdfaae5167f8 "target="_blank "title=""class="ikqb_img_alink">/iknow-pic. cdn.bcebos.com/e4dde71190ef76c6d450c4669316fdfaae5167f8?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality% 2Cq_85%2Fformat%2Cf_auto "esrc="/e4dde71190ef76c6d450c4669316fdfaae5167f8"/>

4, out of the pot and toss with a clean spoon to cool;

/iknow-pic.cdn.bcebos. com/f31fbe096b63f62444b8064e8944ebf81b4ca391 "target="_blank "title=""class="ikqb_img_alink">/iknow-pic.cdn.bcebos.com/ f31fbe096b63f62444b8064e8944ebf81b4ca391?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85% 2Fformat%2Cf_auto "esrc="/f31fbe096b63f62444b8064e8944ebf81b4ca391"/>

5, add cool white or pure water and continue to toss evenly to cool;

/iknow-pic.cdn.bcebos. com/32fa828ba61ea8d367c74b49990a304e241f5891 "target="_blank "title=""class="ikqb_img_alink">/iknow-pic.cdn.bcebos.com/ 32fa828ba61ea8d367c74b49990a304e241f5891?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85% 2Fformat%2Cf_auto "esrc="/32fa828ba61ea8d367c74b49990a304e241f5891"/>

6, cooled to lukewarm, about 35 degrees, and then add the wine curd, mix well;

/iknow-pic.cdn.bcebos. com/42166d224f4a20a46488038a9e529822730ed0ec "target="_blank "title=""class="ikqb_img_alink">/iknow-pic.cdn.bcebos.com/ 42166d224f4a20a46488038a9e529822730ed0ec?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85% 2Fformat%2Cf_auto "esrc="/42166d224f4a20a46488038a9e529822730ed0ec"/>

7, put into a waterless and oil-free container, the surface of the spoon to press the flat, the center of the digging a deep hole, easy to observe out of the wine;

/iknow- pic.cdn.bcebos.com/3c6d55fbb2fb4316728945372ea4462308f7d3ec "target="_blank "title=""class="ikqb_img_alink">/iknow-pic.cdn.bcebos .com/3c6d55fbb2fb4316728945372ea4462308f7d3ec?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85% 2Fformat%2Cf_auto "esrc="/3c6d55fbb2fb4316728945372ea4462308f7d3ec"/>

8, the mouth of the bottle is sealed with a clean and breathable cloth, and put it in a warm place to ferment for about 3 days to eat.

/iknow-pic.cdn.bcebos.com/d6ca7bcb0a46f21f92d1611ef8246b600d33ae91 "target="_blank "title=""class="ikqb_img_alink">/iknow- pic.cdn.bcebos.com/d6ca7bcb0a46f21f92d1611ef8246b600d33ae91?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1% 2Fquality%2Cq_85%2Fformat%2Cf_auto "esrc="/d6ca7bcb0a46f21f92d1611ef8246b600d33ae91"/>