Preparation materials: 15 pounds of Shaguo, 3 pounds of sugar, 5 bottles of mineral water (350ml bottle), 5 grams of distiller’s yeast.

1. First, we clean the picked sand fruits and then dry them in a cool place. ?

2. Then cut the sago into small pieces with a knife, cut the sago into small pieces, put it into a blender and stir it into a puree. The ratio of sago to water is 4:1.

3. Then prepare the koji and crush it into powder with hand granules, as shown in the picture below.

4. Then pour a layer of sand fruit puree and a layer of sugar into the container. The ratio of sand fruit and sugar is 5:1, and then sprinkle the distiller's yeast evenly, as shown in the picture below. ?

5. Wrap it in plastic wrap, do not wrap it too tightly, and leave space for the fermentation and flatulence of the fruit. Just wait two months and then filter again.