1. Myrica rubra is soaked in salt water for half an hour (in fact, there are few Myrica rubra bugs just listed, but it is better to soak them for safety reasons), then put them into the pot, add water, boil over high fire and continue to cook for five minutes.

2. Press the bayberry with a spoon to let the juice come out a little more. After all the pressing, add the rock sugar and continue cooking for a while.

3. Filter out the red bayberry juice with a sieve, put it in the refrigerator after cooling, and pour out some at any time when you want to drink it. It tastes great.