1. 5 kgs of sticky rice,soaked in clean water for 5 hours
2. Sieve the water, put the soaked rice into the wooden barrel.
3. Steam the wooden barrel.in a big iron pot till the rice become soft and eatab
le.
4. Put the steamed rice into a sterilized pottery jar and stir the rice till it c
ool down
Add some 4 kg of cool but boiled water into the jar as well as the minced Jiubing
(one ball for 3 kgs of rice,).
5. Cover the jar with clean cloth and wait for 3 days in summer or 6 days in wint
er.
6. Filter the Rice wine from the fermented grain mash.
Every time get some rice wine and heat it in the tin pot for 15 minutes |
楼主: 铭
狗仔卡
发表于 2006-4-3 17:20:58
