Practice:1) Wash and soak the glutinous rice for 12 hours.

2) rice cooker put on the steaming grid, put half a pot of water, lay a gauze, pour the soaked glutinous rice into the steam until cooked.

3) Steam the whole ball of glutinous rice poured in a large plastic box.

4) Melt the sweet wine powder with a little warm water and set aside.

5) When the rice cools down a bit, add the cool water, add the melted sweet wine powder water, close the lid and wrap it up with thick clothes.

6) The next day, add 1 teaspoon of sugar and stir the rice balls with chopsticks. Continue wrapping with thick clothes.

7) Fermentation is complete on the third day. (Temperature: around 10 degrees)

Note: This method has not been seen on the Internet, and I've only used it once, which was modified by LG according to the method of making red rice wine in my hometown, and I didn't take a picture of it at that time because I thought it was unreliable.

i) The amount of water is just not over the surface of the rice.

ii) Stirring during fermentation is to promote fermentation.

iii) The addition of sugar is a reference to the principle of making wine .

(2)

Practice 1) Wash and soak the glutinous rice for 12 hours, pour out the water, leaving only a little bit as shown in Figure 1 below.

2) Put the soaked glutinous rice into a rice cooker to cook and then pour it into a large bowl to loosen.

3) Sweet wine powder with a little warm water to melt standby.

4) When the rice is cool enough to handle, add the sweetened wine powder and stir well.

5) Put the rice into a casserole dish, gently flatten it, make a small hole in the center, sprinkle some sweet wine powder and pour in a tablespoon of cold water.

6) Wrap the casserole in plastic wrap and put it in a warm place wrapped in thick clothes.

7) Fermentation is complete for 3 days. (Temperature: 20 degrees)

(3) Ingredients: 1 catty of glutinous rice, sweet wine powder (Anki).

Practice: 1) Glutinous rice repeatedly rinsed until the rice water becomes clear, soak for 12 hours.

2) soaked glutinous rice on the gauze-lined steaming grid on high heat steaming for about 30 minutes until the rice is cooked through without pinching.

3) Steam the glutinous rice and put it in cool water to break it up, and then lift it up immediately.

4) Sprinkle the sweet wine powder directly into the rice and mix well.

5) Put the mixed rice into a glass jar and make a small hole in the center.

6) Wrap the bottle with a small blanket (warmed up with a hairdryer beforehand),

7) Fermentation is complete in 48 hours. (Temperature: 16-20 degrees)