1 First, let's clean up the ginseng and wash it with clear water for later use, as shown below.
2. Then we de-stalk the fresh fruit of Schisandra chinensis, and then wash it with clear water and drain it for later use, as shown below.
3. Then put the dried Schisandra chinensis into the steamer of the rice cooker and steam it for about 12 minutes (the astringency can be removed by steaming fresh Schisandra chinensis), and then take out the steamed Schisandra chinensis for later use.
4,? Spread the steamed Schisandra chinensis out to dry, and turn it over several times when drying, because the steamed Schisandra chinensis will ooze pectin and stick together again.
5,? Put the cooled Fructus Schisandrae Chinensis and crystal sugar into a wine-soaking jar, then wash the dried ginseng with a little white wine, put it into the jar, add 42% white wine until it is full (don't fill it too full when adding wine, just leave less air gap), and soak it for about half a year or a year before drinking.