1. Wash the glutinous rice and soak for several hours
2. Put it in a rice cooker and cook it, not too hard
3. Prepare sweet koji
4. Turn two-thirds of the wine into powder
5. Mix the distiller’s yeast with glutinous rice that has been cooled to over 30 degrees, and stir evenly
6. The mixed rice is divided into small clean bowls
7. It can be eaten in a day and a half in a foam box under 30 degrees of weather
8. Delicious is that simple~
9. It tastes better in the refrigerator
Tips:Keep the unfinished fermented rice in the refrigerator for a long time. Steamed rice noodles with eggs is another delicacy!
