1, apples and pears are washed with clear water, peeled and pitted, and then cut into small pieces with a knife.
2. Put the cut apples, white sugar and purified water in a clean sealed bucket and stir them with chopsticks.
3. Cover the lid of the enzyme bucket and seal it. Stir it with chopsticks every other day, ferment it at room temperature for about 7 days, filter it, bottle it and put it in the refrigerator for drinking.
4, enzyme finished product map.