Note: It is best to choose Fen-flavor liquor or Mi-flavor liquor, and it is not recommended to choose Luzhou-flavor liquor or Maotai-flavor liquor, because too rich liquor will cover up the fragrance of plums and fail to reflect the unique taste of plum wine.

Recommended proportion: green plum: white wine: rock sugar. 1: 1:0.7

1, pick out the stale and damaged plums first.

2. Prepare a pot of salt water, pour in the green plums, turn them over and soak them for about an hour (to remove astringency and pesticide residues).

3. Then take out the Di Mei and wash the plums again.

4. Drain the plums. Then absorb water with cloth and air dry. It dries up when I see the fluff of green plums.

5. Put all the plums in a glass bottle and add white wine (50 degrees).

6, let the green plum soak for two weeks before putting sugar, so that the green plum products can bulge without wrinkling.

7. At this time, add 15-20 dried perilla leaves to add a unique flavor to plum wine! Generally, you can drink it after 6 months of static soaking, but the longer it takes, the better it tastes.