According to the traditional practice, the refined leaves, fennel, stevia leaf, dried tangerine peel and tsaoko can be used to enhance the flavor of sorghum liquor. The ratio of Folium Bujing, Fructus Foeniculi, Stevia rebaudiana, Pericarpium Citri Reticulatae and Fructus Tsaoko is1:1:1:1. This ratio can be adjusted according to personal tastes and preferences, but a more balanced aroma can be obtained by maintaining this ratio. Bujing leaves, fennel leaves, stevia leaves, dried tangerine peel and Amomum tsaoko all have unique aroma characteristics, and their combined use can add complex and rich aroma to sorghum wine.