2. Prepare pitaya, avoid cleaning and peel it directly.
3. Slice, put into a water-free and oil-free glass sealed jar, with a layer of pitaya and a layer of rock sugar. The ratio is: one catty of pitaya, three liang of rock sugar.
4, a layer of dragon fruit, a layer of rock sugar.
5. Seal and wait in a cool and dry place 15 days.
6. Make the prepared multi-layer gauze into small pockets, and then filter the pitaya wine.
7. Then put the pitaya wine in a container and continue to ferment for two weeks before drinking.