After being polished and crushed, the ponglai rice and wheat are soaked for 15 hours. The resulting mash is placed in a steaming machine for 30 minutes before aspergilli are added to aid the fermentation process.
首先，要用碾米機把糯米和蓬萊米由糙米碾成精來，分別清洗，在水中浸泡十五個小時，然後把水放掉，用蒸飯機蒸三十分鐘，待米粒冷卻後，糯米方面工作告一段落；但是蓬萊米還要加上麴菌，用機器輸送到自動制麴機，製成米麴。