Accessories: appropriate amount of liqueur koji and water.

1. Wash the glutinous rice first, and then soak it in water for one night.

You can twist it by hand the next morning.

3. Then put it in a steamer, bring it to a boil and steam for 45 minutes.

4. Turn off the fire and take it out to cool.

5. Then pour in a proper amount of sweet wine koji and mix well.

6. Leave a hole in the middle after flattening. After adding a small amount of liqueur koji, add a proper amount of cold water, and don't fill it up.

7. Then cover and ferment in the dark for more than 24 hours.

8. it's done.