1 Buy some good lychees, such as glutinous rice or cinnamon. When there are the most lychees, soak them in rice wine and you can drink them next year. Specific practices: fresh litchi 15 kg, rice wine with a temperature above 50 10 kg, and good wine in glass bottles. Because the litchi soaked in wine will dissolve the degree of wine, so buy high-alcohol wine. Litchi is peeled and seeded. Remember to wash your hands when peeling. Put peeled litchi meat into wine, add half a catty of crystal sugar (because litchi is hot and dry, it can be neutralized by adding crystal sugar), and finally seal and soak for 9 months to a year. The litchi wine soaked in this way is sweet but not greasy, and the litchi soaked in the wine can still be eaten. Take a bite, litchi is full of wine, sweet but not spicy, and tastes good. It is most suitable for women to drink, nourishing blood and beautifying face. There are also some people who don't go to litchi pit. It is said that the wine brewed by seedless litchi has medicinal function and can nourish the stomach. I don't know if it tastes the same. 2. After the litchi is shelled, put the pulp and stone together in 10-70 liquor, add a little honey or crystal sugar and brown sugar, or add Radix Rehmanniae, Radix Angelicae Sinensis, Ginseng, Poria, Cortex Phellodendri, Fructus Jujubae and Caulis Spatholobi. 60 kg of 38 liquor plus 60 kg of peeled fresh litchi and 2? Kg, 3 kg of red dates, 0.5 kg of medlar and 0.5 kg of Spatholobus suberectus.