1. Wash the bought sour plums first and remove the middle pedicle. Then drain the water. The sour plum seeds should be blue, so that the pickled taste is mellow and sour.

2. After the water on the surface of the sour plum is dry, spread the sour plum in a glass or ceramic container, sprinkle 2/3 packets of salt, then cover it and wait for 3 days.

When the juice of the sour plum overflows the sour plum, the sour plum wine is almost marinated.

4. Then boil the sour plum for about 5 minutes, pour out the juice of 1 3, add1kg sugar (or rock candy, the taste will be more moist), and melt it with slow fire. Remember to stir gently from time to time to avoid sticking to the pot or burning. This process also takes about 5 minutes.

5. Take the sour plum off the fire to cool, and then put it in a glass jar that was washed and dried in advance!

6. The salt juice in the process is put into the bowl.

7. The whole process is like this. It takes about three days. Pickled sour plums are allowed to stand and marinate, and they are taken out and washed in summer, which is very effective in relieving summer heat.