1. Wash the glutinous rice cleanly, soak it in cold water for 4-5 hours, put clean drawer cloth on the steamer, and steam the rice directly on the drawer cloth. Because the rice has been soaked and has risen, there is no need to add water to the rice basin like steamed rice.

2. Put the steamed rice in a clean basin. When the temperature drops to 3-4 degrees, mix in the distiller's yeast in proportion, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cool boiled rice on it, cover it, and put it in a place of more than 2 degrees. It will taste after about 3 hours.

3. When it is cold, if the room temperature at home is 2 degrees, you can wrap the basin with cotton-padded clothes. You can open it in the middle, and you can add some cool white to it. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator, ready to eat.

4. The key to making glutinous rice wine is that the utensils are clean and there must be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon to be used before cooking. If it is stained with oil flowers, it will definitely be unsuccessful, and the rice will produce green and black mold, which is not acceptable. If there is a little white hair on the rice flour, it is normal and can be cooked and eaten. The following can be eaten directly. In order to ensure cleanliness, a new drawer cloth was specially used, and this piece was reserved for steaming glutinous rice, steamed buns and so on, and corn leaves were used as the drawer cloth.