1, selection. Select dry, pure, unadulterated wheat (or barley), corn (or glutinous rice), and no moldy and spoiled sweet potato as raw materials. Wheat and other raw materials ratio of 1:10, that is, 1 kg of wheat (or barley), with 10 kg of corn (or glutinous rice) and sweet potatoes. Corn needs to be crushed into millet size, sweet potatoes need to be crushed into bean dregs, but not crushed into powder. 2, breeding buds. Wheat grain or barley grain washed, put into a wooden barrel or tile jar, add water to soak. Soaking water, summer with cool water, winter with warm water. The wheat grain soaked 24 hours after fishing, into the basket, with warm water two or three times a day sprouts, the water temperature should not exceed 30 ℃. After 3 days - 4 days, when the wheat grain grows out of the two-leaf package heart, cut it into pieces, and the more broken the better. 3, steaming. Wash the corn grains or glutinous rice, soaked in water for 4 hours - 6 hours, to be absorbed after the expansion of water, pick up and drain, placed in a rice cooker or maltose steamer, 100 ℃ steam to the corn grains or glutinous rice without a hard heart, take out the spread on the bamboo mat, cool to 40 ℃ - 50 ℃. 4, fermentation. The cooled corn grains or glutinous rice, mixed with chopped wheat malt or barley malt, fermentation for 5 hours -6 hours, and then packed into a cloth bag, firmly tied the bag. 5、Pressing. Put the cloth bag on the press or native juicer, squeeze out the juice, that is, maltose. 6, Concentration. Fried juice after heating and boiling, it can be concentrated into a certain concentration, when the moisture is less than 18% can be stored in a cool dry place for more than 1 year. Moisture less than 15% can be stored in a cool dry place for some time.