1. Rinse the green plum gently with clear water 1 time. Then put it on a bamboo curtain and put it in a cool and ventilated place for 8 days (about 3-4 days)

2. Put it in a clean pickle jar, first put the calcined oyster at the bottom, then add plums, honey and filtered water.

3. Ferment at room temperature of about 30 degrees for 4-5 days, and add 2 kg of white sugar for the first time.

4. Continue fermentation 1 week, and add 2 kg of sugar for the second time.

5. After 2 weeks of fermentation, add 1 kg white sugar.

Turn to the room below 6.30℃ to continue fermentation and aging for 3 months, then open the lid and open the bottle for drinking.