1, soak Myrica rubra in light salt water 1 hour, and rinse under running water;

2. Put it into a pot (a pot that can be steamed), pour all the sugar and salt, mix well and marinate for more than 2 hours;

3. Put the pots into the steamer together (my pots are relatively high, and if I put them on the steaming curtain and put them on the back cover, I will put the pots directly into the water, and the effect is also very good). Cover the pots and bring them to a boil, and steam for 25 minutes on low and medium fire;

4. Pour waxberry and concentrated juice into an oil-free and water-free dry bottle while it is hot, tighten the lid and cool it before use (bottling while it is hot can keep it for a long time, and it can be stored in cold storage for more than 10 days, but you should eat it as soon as you open the lid;

5. If you want to keep it for a long time, you can wait for it to cool before bottling it, then cover it, and put the bottle in a pot with water and cook it on low heat for 15 minutes. At this time, the bottle has been in a vacuum state, so it can be kept for a long time. The bottle should be canned and used before, and it will not burst;

6. When drinking, you can use a spoon to hold 2~3 bayberries, then add 2 spoons of concentrated juice and pour it into cold boiled water, pure water or ice water to dilute it. Adding some ice cubes will be more refreshing and delicious.