materials: 75g of Myrica rubra, 1,g of high-alcohol liquor (two bottles), 2g of crystal sugar, and a clean, water-free and oil-free sealed jar

Manufacturing process:

1. Soak Myrica rubra in light salt water for a while, take it out, drain it and dry it;

2. put bayberry in a bottle and sprinkle with rock sugar;

3. Pour in white wine, which is slightly less than bayberry, seal the bottle, shake it slightly and store it in the shade;

after 4 or 15 days, you can open a bottle and drink it, so bayberry is not suitable for eating.

5. When drinking, it can be mixed with soft drinks, ice cubes, etc. to increase the flavor, or it can be drunk directly.

operation tips:

1. It is suggested that the liquor used to make bayberry wine should be fragrant high-alcohol liquor, or brandy and rum can be used instead of liquor to make bayberry wine.

2. The amount of rock sugar is optional, but it should not be too much. If you don't like sweetness, you can also add no sugar.

3. Myrica rubra must be dried, and the bottle must be dried. Raw water cannot be mixed in the bottle, otherwise the Myrica rubra wine will go bad easily and the Myrica rubra soaked in it will rot easily.