One, crushing: After drying the corn in the sun or kangang, grind it into fine powder with water mill or pulverizer, and sieve off the dregs. \x0d\\2, mixing: the sieved corn cob powder spread on the sun mat, add warm water to mix, the amount of water mastered in every 50 kilograms of raw materials plus 90-100 kilograms of water, stirring after the hand material with a sense of moisture, but not agglomerated. \x0d\3, steaming material: will stir the material into the bottle. But before bottling to light the empty bottle to steam, to be vapor flow rise five minutes after the material into the bottle to steam. Operation should be on a layer of gas, add material a Ni, in order to add material to the mouth of the bottle, to be steamed to collect sweat and loose bubbles. Generally 4 hours that is steamed. \x0d\4, saccharification: to be material steamed, out of the bottle after drying to the material temperature down to about 35 ℃ when the next song. Every 100 kilograms of raw materials, with 1.75 kilograms of song. Stir evenly into the cylinder or barrel, the material temperature to 30 ℃ is good, chaffing 18-20 hours into a sweetened slurry. \x0d\5, fermentation: in order to ensure that the raw materials fermented well, out of the tank and then with a little red dregs, as well as 2 kilograms of quartz powder. Wait for the material temperature to drop to 30 ℃, and then back to the brewing tank fermentation. The first day of fermentation, the temperature can reach 33 ℃, the second day gradually low, to the 7th day out of the tank, the material temperature has fallen to 27-28 ℃, can be extracted and distilled. \x0d\ distillation: the distillation process, the beginning of a strong fire to attack, the middle of the fire to maintain the temperature, and finally a strong fire distillation for 15 minutes, so that the material from the beginning to the end of all the steam out of the wine. The finished product is 40-80 degrees of alcohol, the highest 50 degrees, color white, gas aroma, taste fermentation.