Method of production: 1. raw material selection: selection of juicy nuclear small, fresh and mature prunes, remove the fruit stalks, remove weeds and dead branches and leaves, etc. 2. cleaning: rinse with running water for 10 ~ ~ 15 minutes, wash away sand and other impurities, drain the water. 3. twisted juice: the raw materials into a barrel or cylinder mashed, and then twisted juice with a clean gauze. 4. Every 100 kg of prunes can be twisted out of the juice about 70 kg. 4. heating: the juice into the aluminum pot heated to 70 ~ ~ 75 ℃ (can not be used iron pot) after 15 minutes to make the protein and other impurities solidification precipitation. 5. fermentation: to be cooled juice with a siphon tube sucked out of the above clarified liquid, transferred to the fermentation tank (fermentation of all the utensils need to be disinfected before the sterilization of the sulfur combustion smoked for 8 ~ 10 hours) every 100 kg of juice with 2 to 10 hours of wine, the wine is not fermented. 100 kg of juice plus wine 2~3 jin, mix well and cover the tank, keep the room temperature at 25~28 ℃, after 3~4 days of alcohol can reach 5~6 degrees.6. 6. Add: the fermented wine siphon into another tank or barrel, according to the degree of fermentation, add 60~65 degrees of white wine, so that the degree of alcohol up to 20 degrees, and then add 10~12% of the sucrose, stirring after the cover.7. 7. 10 ~ 15 ℃ temperature storage for two months, and then change the barrel once. 8. bottling: the wine will be filtered with gauze, into bottles. 9. sterilization: even bottles in 70 ℃ above the hot water disinfection for 10 minutes, that is, in the middle of the food.