1. Pick fresh yams: polygonum, polygonum multiflorum, light bamboo leaves, smilax, honeysuckle, mulberry leaves, bay leaves, mugwort. Wash and dry all raw materials, chop or crush them, and then soak them in fresh water overnight (the raw materials used here can be used fresh or dried before use).
2. Soak the raw materials, filter out the juice, add to the rice noodles and stir evenly. The ratio of rice flour to juice is such that the rice flour is slightly dry but can be kneaded into balls, and then the rice flour balls are kneaded into small balls (the raw materials for this step can also be dried and chopped, then mixed directly into the rice, beaten into powder together with the rice, and then appropriate amount of water and knead into balls).
3. Put all the kneaded meatballs into a dustpan or flat plate, then prepare three wine cakes and grind them into powder. Sprinkle the wine cake powder on the meatballs and shake the dustpan or flat plate to make them soft. Dip each meatball evenly with wine cake powder.
4. In addition, prepare a dustpan or flat tray, put rice bran or dry straw inside, and place the balls evenly on the rice bran or straw. After placing, spread a layer of straw on top. If you put the granules on the rice bran, just find a lid of suitable size, and then move it to a warm place indoors to ferment for 48 hours.