1. Myrica rubra is soaked in salt water 15 minutes or half an hour. This step is to soak out the bugs.

2. Put the bayberry into the pot and pour in the right amount of sugar. The right amount is personal taste.

3, add a pinch of salt to taste, add a proper amount of Chili powder (the kind of fine Chili powder), add half a spoonful of apple vinegar, and season yourself in the process. Add some water to adjust the taste (don't add too much water, the original taste of bayberry will fade).

As soon as Yangmei shrinks, there will probably be a circle. Turn off the fire. (Myrica rubra is pickled in it, which is more tasty. ) Take out Yangmei when you feel almost done.

5. Put the fished Myrica rubra into the microwave oven to remove water. Use medium fire to sting 10 to 15 minutes.

6. After removing the water, put it into the seasoning mixed with sugar, salt and Chili powder and roll it again.

Finally, the juice left in the pot looks like a concentrated bayberry drink. Take a shower with cold water and dilute it with water when you want to drink.