1. After washing the glutinous rice, soak it in cold water for 12 hours in advance. When it can be crushed by hand, it can be steamed in the pot.
2. When steaming glutinous rice in the pot, spread oil-free gauze in the container, spread the glutinous rice on the gauze and steam on high heat for 20 minutes
3. The glutinous rice is cooled out of the pot, and the rice balls are separated by hand while pouring cold boiling water to dissipate heat. The function of cold boiling water is mainly to dissipate heat and cool down.
4. When the glutinous rice is still warm, pour the koji, mix well by hand, put the glutinous rice into an oil-free fermentation tank, compact, dig a hole in the middle, pour the remaining koji, and sprinkle some on the surface of the rice
5. Close the lid and plug it in, turn the button to the rice wine
6. After 36 hours, do not cut off the power, do not open the lid
Tips:The entire process must ensure that the container used is oil-free
