清蒸烧酿酒的主要特点那就是一个清字，在整个酿造的过程中我们要留意楂子清、醅子清且需要将这两种材料严格的分开来，不可以混在一起，清楂的配料法：将粉碎的原料加80到95度的热水→搅拌均匀→直到原料吸足水份，最后没有淋浆就可以，原料和水的比例以10比7的量为准。
The main feature of steamed and brewed wine is a clear word. In the whole brewing process, we should pay attention to haw seed clear and fermented grains clear, and we need to strictly separate the two materials, and can't mix them together. The ingredients of haw clear: add 80 to 95 degrees of hot water to the crushed raw materials → stir evenly → until the raw materials absorb enough water, and finally it can be without sluicing. The ratio of raw materials to water is 10 to 7.
在甑内蒸时用大汽蒸80分钟，等蒸熟出甑后需要加凉水，加水和原料的比例是100比28→加曲→加酒母。第一次蒸是将原料发酵，而蒸出的酒就是大楂酒，第二次就是纯醅发酵，不再添加新原料就称为二楂酒，第三次也是最后一次则是纯糟发酵，也是不加新原料，等三楂酒都发酵蒸完后，就到了我们扔糟的步骤啦。而清楂配料的操作也就是我们的清蒸清楂。
When steaming in the steamer, steam with large steam for 80 minutes, and add cold water after steaming out of the steamer. The ratio of water to raw materials is 100 to 28 → add koji → add yeast. The first steaming is to ferment the raw materials, and the distilled wine is Dahaw wine. The second steaming is pure fermented grains fermentation, which is called Erhaw wine without adding new raw materials. The third and last steaming is pure fermented grains fermentation, which is also without adding new raw materials. After the fermentation and steaming of the three haw wines are completed, it is time for us to throw away the grains. The operation of hawthorn ingredients is our steamed hawthorn.
清蒸清楂是采取原料清蒸、辅料清蒸、清楂发酵、清蒸流酒的工艺操作，要求清洁卫生严厉，一清究竟。它是幽香型白酒的典型工艺，它的商品质量特点是，香气突出一个清字，口味突出一个正字，以幽香纯粹，落口爽妆，回味悠长爲其作风特点。而我们的清蒸混楂，也称为续渣。就是原料和酒醅混合配料的一种。
Steaming hawthorn is the process operation of raw material steaming, auxiliary material steaming, hawthorn fermentation, and hawthorn wine steaming, which requires strict cleaning and sanitation. It is a typical craft of delicate flavor Baijiu. Its commodity quality is characterized by a clear fragrance and a genuine taste. Its style is characterized by pure fragrance, refreshing makeup and long aftertaste. And our steamed hawthorn is also called continuous residue. It is a mixture of raw materials and fermented grains.
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