1. Sterilize the items needed to make fermented rice in boiling water for one minute, including the inner pot, inner lid, rice spoon, chopsticks and a large basin
2. Clean the glutinous rice, put it in a rice cooker, add water, and start cooking the rice. Do not use too much water, just a little bit higher than the surface of the glutinous rice.
3. Don’t stew the glutinous rice after it’s cooked, put it in a large bowl immediately, break it, and let it cool to about 35 degrees.
4. While waiting for the glutinous rice to cool, put the koji in cold boiling water and stir evenly
5. Sprinkle evenly on the cold glutinous rice, mix well
6. Pour all into the inner tank of the yogurt machine, compact the glutinous rice, dig a small hole in the middle with chopsticks, put it in the yogurt machine, select the brewing program, 36 hours, start the fermentation and sprinkle a little cold water on the surface of the brewed brew to prevent it from continuing Fermentation, just put it in the refrigerator
7. Beat the eggs into a bowl and stir
8. Wash the wolfberry and put it in the pot with water. After the fire is boiled, add the fermented wine
9. Scatter the fermented rice with a spoon and boil again
10. Turn off the heat, pour the egg liquid into the pot in a circle, and use chopsticks to break it up
