Generally, 250g raw glutinous rice (rice wine) ×n table is the raw glutinous rice to be cooked. Wash raw glutinous rice and put it into boiling water in the pot. The pot is filled with glutinous rice, and the water is one finger higher than glutinous rice. Cover the pot, boil the glutinous rice with strong fire, and then cook it slowly with low fire, that is, cook in a stuffy pot. After about half an hour, it will ripen the glutinous rice.

Then shovel out the cooked glutinous rice and spread it in a big basin, which is not crisp.

Then, wash the empty iron pan and dry it, and add pure pig fat. After the oil is heated, pour the glutinous rice into the iron pot and stir well. Add the prepared bean paste and sugar while stirring, and put the stirred glutinous rice into a ceramic bowl. In order to turn the glutinous rice well and keep it in the shape of a garden, put a few bamboo leaves and some vegetable oil in an empty bowl, fill it with glutinous rice, steam it in a steamer for a long time, and then take it out. Turn 180 degrees and take out the original bowl. Glutinous rice is sticky. Shake the two bowls up and down twice to take out the bottom bowl, take out the bamboo leaves, put 50 grams of sugar on the steamed glutinous rice, and send it to the banquet table by the chef in the banquet. On the way, he shouted, "Coming! I see it! Sit with glutinous rice! "