The production steps of Hakka Niang wine:

Firstly, that glutinous rice to be brew is washed and cook with a high-pressure cooker or other pots, and the cooked glutinous rice is commonly known as "Fanzhen"; Then spread out the rice treasures and cool them thoroughly for later use, and prepare a proper amount of cold boiled water at the same time;

Pulverize wine cakes match with that amount of glutinous rice, leaving about a quarter for later use, and scatter the rest as evenly as possible in a cool rice cooker, and at the same time, adding a proper amount of red clams for coloring, and dipping the rice cooker in cold boiled water to get rid of hands;

Pour the prepared container (wine jar) with boiling water or high-alcohol liquor, and after disinfection and sterilization, pour off the residual liquid at the bottom of the jar; Sprinkle some wine cake powder on the bottom of the jar, put the mixed rice cake into the jar, put it on one layer, sprinkle some wine cake powder, put a hole in the middle of the jar to the bottom with a handprint, sprinkle some wine cake powder on the rice cake surface, and then pour the remaining wine cake powder into the hole of the rice cake with a proper amount of cold water;

Finally, warm and comfortable dimples should be made, and the wine jars containing rice treasures should be tightly covered. When one pair is needed in autumn and two pairs are needed in winter, the initial results can be achieved when the wine is overflowing. After opening the jars, you can no longer cover the rice treasures until the holes are full, and then put them into wine jars (bottles) to continue fermentation. Remember to sterilize the wine jars (bottles) before putting them in, and it is better to continue fermentation for more than three months.

It's delicious. I hope it helps you.