First buy back a pound of glutinous rice, the glutinous rice to be done in advance with tap water to clean, water more than glutinous rice soaked for 7-8 hours, and then cold water on the pot steaming for 40 minutes to 50 minutes, I do not have a steamer at home, just use a frying pan to steam, inject water below, use grates on top of a clean white cloth, separate a layer, steaming cloth on top of a layer of soaked glutinous rice, you can also put a little thicker, according to your own situation, glutinous rice above with your fingers to make a few holes, breathable, so that steaming will be even.
Steamed glutinous rice in a clean and oil-free container, cooled for 20 minutes, at the same time in the process of steaming rice, to boil more boiled water on the side to cool and spare, the use of easy to clean, can not leave oil, so it is white, easy to spoil, wait for glutinous rice to cool, pour some cold boiling water to knead the rice balls, while rubbing while sprinkling wine koji, wine koji will go to the supermarket to buy that a small bag of a small bag of it, and that Angel yeast appearance is very similar, generally a pound of glutinous rice to use 5 grams of wine koji, is to spread the wine koji evenly in glutinous rice , stir evenly, and finally put the stirred glutinous rice into the container, make a nest in the middle, the role of the dimple is easy to observe the situation of the wine,
When it is ready, sprinkle the remaining koji on it, seal the lid, store it in the shade, and in a few days it will be out of the wine, and the wine will be almost out, put it in the refrigerator, and save.
Rice wine is ready, wait for the wine to come out,
Stay with the sweet and sour garlic I made! Friends, have you learned?