一、粉碎：把高粱粉碎成四六瓣，成梅花状，后用电磨磨成过标准筛的原料。
1、 Comminution: the sorghum is crushed into four or six petals into plum blossom shape, and then grinded into the raw material passing the standard sieve by electric mill.
二、配料：将粉碎好的原料面和清蒸好的辅料(稻壳)按照100：25-30的比例人工翻拌均匀。夏季一般为25%的辅料，冬季为30%的辅料。
2、 Ingredients: mix the crushed raw material flour and steamed auxiliary materials (rice husk) according to the ratio of 100:25-30. Generally, 25% excipients are used in summer and 30% in winter.
三、润料、拌料：将配好料的面楂，按原粮量的40—50%加水进行润料，水温为常温，翻拌均匀，堆积1小时左右，使粮充分吸收水份，有利于糊化，加水量视面湿而不粘。
3、 Moistening and mixing: moisten the flour Hawthorn according to 40-50% of the original grain amount with water at normal temperature. Mix evenly and accumulate for about 1 hour, so that the grain can fully absorb water, which is conducive to gelatinization. The amount of water added depends on the surface moisture but not sticky.
四、蒸煮糊化：将面楂上甑锅进行蒸煮糊化，蒸煮糊化前将面楂再翻拌一次，然后用木锹和菠萁将面楂一层一层地装入甑锅，待汽圆后蒸煮糊化1小时左右，使面熟而不粘，内无生心。
4、 Steaming and gelatinization: the flour hawthorn is steamed and gelatinized in a steamer pot. Before cooking and pasting, the flour hawthorn is stirred again, and then the surface hawthorn is put into the steamer layer by layer with a spade and spinach fern. After steaming and pasting for about 1 hour, the flour is cooked and not sticky, and there is no heart in it.
五、冷散：将蒸好的面楂用木锹铲出甑锅放倒干净的地面上用木锹摊薄、匀，进行自然冷散，中途翻拌数次冷散，视温度达到夏季为20—22℃为宜，冬天为16—18℃为宜。
5、 Cold powder: the steamed flour hawthorn is shoveled out of the steamer pot with a spade and laid down on the clean ground. The natural cold dispersion is carried out with a spade. The cold dispersion is carried out by turning over several times in the middle of the process. The temperature should be 20-22 ℃ in summer and 16-18 ℃ in winter.
六、加曲、加水堆积：将泠散好的面楂按原料的25%左右的比例加入曲粉，加入50%左右的水，水为常温，用木锹进行翻拌，使之均匀，用手掌捏住面楂从手指缝挤出1—2滴水为宜，然后进行堆积，堆积时间不低于1—2小时。
6、 Add koji and add water for stacking: add koji powder and 50% water according to the proportion of raw materials about 25% of the raw materials. When the water is at normal temperature, mix it with a spade to make it even. Hold the dough hawthorn with the palm and squeeze 1-2 drops of water from the fingers. Then stack the dough hawthorn. The stacking time shall not be less than 1-2 hours.
七、入缸发酵：将堆积好的酒醅入到缸里，上边盖上石盖进行发酵，地缸一般埋在地下，缸口与地面平齐，缸的间距为10—20cm。发酵周期一般为21天。
7、 In tank fermentation: the accumulated fermented grains are put into the tank, and the top is covered with a stone cover for fermentation. The ground VAT is generally buried in the ground, and the tank mouth is flush with the ground, and the distance between the tanks is 10-20cm. The fermentation period is generally 21 days.
八、出缸蒸酒：发酵到21天的酒醅用竹篓抬出甑锅边进行蒸馏。
8、 Steaming liquor out of the VAT: fermented grains after 21 days of fermentation are carried out by bamboo basket to the side of steamer for distillation.
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