1. When brewing, firstly, wash Yumai or highland barley with clear water, put it into a pot and fill it with water, then add fire to the pot, and then simmer until the grains are open.

2. After cooking, take out the grain and put it on the panel, spread it evenly and keep it cool. Grind the sweet koji into powder, evenly mix it into grain (more than half of the spherical sweet koji per13kg), put it into porcelain or pottery, put it on a refractory, cover it with heat preservation (the temperature should be lower than 30℃), and keep it clean and free of polluted air.

3, about two to three days, the surface of the container is hot, and powdery bluish-white hairs are produced on the particles.