1, plums: white wine: yellow rock sugar ratio of 1:1:0.7, that is, a catty of plums plus a catty of wine to put seven two sugar;

2, plums, wash with water (remove the tip of the fruit, wipe off the epidermis of the black stains);

3, with a clean, oil-free, odorless pot, the water boiled to the plums poured in and pour it out immediately (the action should be fast). otherwise it will become ripe plums), with cool water for a while (too cold);

4, plums rushed through the water, with a round bamboo sieve device balcony swept dry water; wide-mouth glass bottles cleaned, wiped dry water, available a little white wine disinfection;

5, bottles loaded with plums, according to the layer of plums, a layer of sugar to put along the inner wall of the bottle slowly injected into the wine, do not wash bad plums and icing sugar combinations, plus to eight or nine can be full, cover the bottle, placed in a cool place away from the light. (Sugar can be put into the bottle twice, after the first sugar is dissolved, then put in the rest of the sugar; shake the bottle every few days to make the sugar evenly distributed and the flavor more intense. After 3 months, you can drink it. It is recommended that the flavor is better after half a year or one year. (After 6 months, you can take out the plums for its use, or continue to leave them to soak.)