Erguotou (Baijiu Fermentation Base)

Rinse the Sorghum thoroughly under cold running water to remove any impurities.

Soak the Sorghum in 5000 grams of Water for at least 12 hours, or preferably overnight, ensuring all grains are fully submerged.

Drain the soaked Sorghum completely and transfer it to a large steamer. Steam the Sorghum for 90 minutes until the grains are tender but still retain some firmness.