Production process: 1, Myrica rubra is slightly soaked in light salt water for a while, taken out, drained and dried; 2. Put bayberry in a bottle and sprinkle with rock sugar; 3. Pour in the white wine. The white wine should not pass the red bayberry. Seal the bottle, shake it slightly and store it in the shade. 4. After 15 days, you can open a bottle and drink it, so bayberry is not suitable for eating. 5, when drinking, it can be combined with soda, ice cubes, etc., to increase the flavor, or directly drink. Operation tips: 1. It is suggested that the liquor used to make bayberry wine should be fragrant high-alcohol liquor, or brandy and rum can be used instead of liquor to make bayberry wine. 2, the amount of rock sugar is more casual, but it should not be too much. If you don't like sweetness, you can also add no sugar. 3. Yangmei must be dried, and the bottle should be dried. Raw water should not be mixed in the bottle, otherwise Yangmei wine will easily deteriorate, and Yangmei soaked in it will also rot easily.
Vitamin C and vitamin B 12 contained in Myrica rubra, as well as anti-cancer substances such as cyanosides and fatty oils in nuts, have a certain positive effect on the prevention and treatment of cancer.