Exercise:

1. Wash glutinous rice, soak it in clear water overnight 12 hours or more, and crush it with a pinch of hands.

2. Put a steamer in the steamer, put gauze on it, put water to boil, put glutinous rice on it, cover it and steam for 30 minutes. (Sprinkle water on the glutinous rice twice in the middle to prevent the glutinous rice from being caught)

3. Put the steamed glutinous rice into cold boiled water once, so that the glutinous rice grains are separated, and the temperature is not sticky to the hands, then drain and cool until the fingers are neither hot nor cold.

4. Grind the distiller's yeast into powder and mix it into the rice.

5. Pour the stirred rice into the yogurt machine cup, compact the rice, dig a hole in the middle, and then evenly pour a little cold water on the rice.

6. Put a little cold water in the yogurt machine cylinder, put the rice cup in, cover it, plug in the electricity, pour the cold boiled water on the glutinous rice twice in the middle, pull it out after 30 hours, and the fermentation of the wine is completed.