What is Shaoxing Wine, and why's it in almost every Chinese recipe?

Soak glutinous rice in water for several hours.

Drain the rice and steam it until cooked through, about 30-40 minutes.

Allow the rice to cool to room temperature.

Mix the cooled rice with a starter culture of yeast and wheat.

Transfer the mixture to a fermentation vessel.

Add water to cover the rice mixture.

Seal the vessel and allow it to ferment in a warm place for several weeks.

Check the fermentation process regularly for signs of bubbling.

Once fermentation is complete, strain the liquid from the solids.

Transfer the liquid to bottles and seal them.

Store the bottles in a cool, dark place for aging, ideally for several months.

Taste the wine periodically to check for flavor development.

Cooking Techniques