1. Soak glutinous rice overnight in clean water.
2. Put the glutinous rice on the gauze, spread it flat, poke a few holes in it, and steam for 40 minutes.
3. The biscuits are melted with cold white.
4. Turn into water for later use.
5. Put the steamed glutinous rice in a pot to cool, pour the remaining cold boiled rice into it, and beat the glutinous rice.
6. Pour the glutinous rice into the glutinous rice and stir evenly.
7. Put the glutinous rice in a clean airtight box, flatten it, poke a hole, and close the lid. Put it in a warm place and ferment for 2-3 days to produce wine.
8. There are more and more wines in the dimples, and the sweeter and sweeter the rice wine, and the stronger the wine.
9. You can scoop it out and eat it directly, or add water to boil glutinous rice balls to eat. If you can't finish it, put it in the refrigerator for a few days.
Tips:All utensils must be disinfected with boiling water, and they should not be stained with oil, otherwise they will easily grow mold.
