1. 500 grams of glutinous rice, wash, soak in water for a day and a night, soak until the rice can be twisted in the hand can be, water control, standby.

2. Steamer on the water, lay a cage cloth without oil, open fire, wait for the water to boil on the steam, the soaked glutinous rice poured, cover the pot, steam twenty-five minutes on medium heat, steamed, turn off the fire.

3. Take 4 grams of sweet wine quartz, put it into warm boiled water (200 ml), melt it well, and set aside.

4. Pour the steamed glutinous rice into a clean and oil-free sealed box, break up the glutinous rice grains with chopsticks, cool it down to lukewarm, pour in the water and mix well.

5. Using a spoon, dig a 3-cm diameter hole in the center of the rice and cover with a tight-fitting lid.

6. Wrap it in cotton cloth and put it on a heater (around 35 degrees) for 36-40 hours of fermentation. 7. When the time comes, open the lid and smell the wine flavor.