Materials?

260 grams of cherry meat

Acyl official vinegar 1 bottle (500ml)

Taikoo Yellow Rock Sugar 320g

2 acyl vinegar bottles

Step 1 Wash the cherries, drain the water, dry them with kitchen paper, remove the stems and stones, cut them into small pieces and put them directly into the bottle.

The second step is to put yellow rock sugar on the pulp (yellow rock sugar should be broken and the bottle mouth is small). I personally don't need a layer of pulp and a layer of sugar. In a word, all the pulp floated up one night. Remember to shake the bottle more if you have nothing to do.

The third step is to pour vinegar, cover the lid tightly, seal the lid with plastic wrap, and then tie a rubber band, and you're done! Wait for 30 days and taste.

skill

1, the prescription weight is exactly 2 bottles, 2 bottles, 2 bottles, and the weight is 2 bottles!

2. Dry or drain the cherries after eating.

3. Shake the bottle if nothing happens.

The original vinegar bottle I used doesn't need disinfection. If I use another bottle, it must be water-free and oil-free. Blanch or boil it with boiling water!