1. After picking, the okra should be placed in a cool and dry place for 4-7 hours to allow it to cool naturally, so that the internal and external temperatures of the fresh fruit are consistent with the ambient temperature. Use pure grain wine made of rice or sorghum as raw material, and soak the processed okra for the first time: soak the cooled okra in low-alcohol grain wine of 15 to 30 degrees for 3-5 hours and then take it out.

2. After taking it out, drain the liquid and conduct secondary soaking: put it into a glass vessel at 38-45 degrees. The volume ratio of okra and wine is 1:3, and the upper part of the glass bottle is divided into three parts. One of them is covered with okra.

3. Seal, wrap the glass stopper with cotton cloth and seal the mouth of the glass bottle.

4. Place it in a cool and dark environment at 10-25 degrees Celsius, and let it stand for 120-150 days, until the color of the wine changes to a translucent yellow-green, and it is ready. Brewing wine with okra flowers has certain effects of warming, strengthening yang, enhancing immunity, and resisting fatigue; it can be used by people with kidney yang deficiency and low immunity.