Plum wine: Choose two Jin of ripe plums, then wash them and let the moisture in the epidermis dry naturally. Then take off your own flesh, add four or two sugars, then stir well, put it in a prepared glass bottle, add high-alcohol liquor and seal it for a week or two.
Plum sauce: Wash the plums, take the pulp and marinate it with white sugar. If you like sweet, you can add more sugar, then put it in a pot and put maltose. It also depends on the taste. Cook the plums into a paste, and add lemon juice when taking out.
Rock sugar plums: Prunes are peeled and pitted. Add rock sugar, put it in a steamer and let it burn for about 20 minutes. After the crystal sugar melts, put it in the refrigerator.