Ingredients: 500g of kiwi fruit, 0/25g of crushed rock sugar/kloc-,500g of rice wine head.

1: Wash kiwifruit, drain or dry it, peel off the skin, and cut into 2 cm thick discs. Remember not to cut the discs too thin, otherwise the pulp will be easily dispersed during the brewing process.

2: Take out the glass container with no water vapor at all, and put the kiwi slices and broken rock sugar in order.

3: Then slowly pour in the rice wine head, cover it to make sure it is sealed, and store it in a cool place.

4: It can be opened for drinking in about 3 months, and the scattered black seeds and sediments should be filtered before they can be preserved.