1. Black leaf litchi fruit is the best. Choose fresh litchi fruits with high quality, high maturity, no pests and diseases, no mildew and deterioration, and wash and drain them.

2. Peel off the shell of the fruit, remove the core, add resin-treated water to the pulp, and then squeeze.

3. Add 80 kg sugar/100 kg pulp to the fruit juice, and add deodorized alcohol (calculated as 4% wine) at the same time. After adjusting the acidity with citric acid, add sulfur dioxide and let stand. After several hours, the finished rice wine or high-quality liquor is added, and then 5- 10% artificially cultured yeast is inoculated for pre-fermentation.

4. Fermentation and aging after separation 1 ~ 2 months.

5. Filtering, bottling, water bath sterilization at 65 ~ 72℃15min, and natural cooling.