0 1 bayberry jam, soak bayberry in salt water for about 10 minute, then take out and drain, peel off the pulp, put it in a pot, marinate with white sugar for a while, then boil bayberry juice, turn to low heat and stir at the same time. Wait until the pulp is almost rotten, add maltose, continue to cook, add lemon juice, cook for about half an hour, turn off the fire and let it cool, then put it in a bottle and put it in the refrigerator for refrigeration.
Myrica rubra wine, Myrica rubra, white wine and rock sugar. When ready, soak bayberry in light salt water for about 10 minute. After pickling, remove the bayberry and drain it for later use. Prepare a container with a layer of red bayberry and a layer of rock sugar. Finally, pour the white wine into Myrica rubra, cover it and ferment at room temperature for half a month to about a month.
Soak dried bayberry and bayberry in salt water for about 10 minute, then take them out and drain them. Put the bayberry in a pot, stew it slowly, then pour out the bayberry juice, add the rock sugar and keep stirring, keep the fire low until the soup is dry, and then let them dry.
Wash the chicken wings of Myrica rubra, cut them into two sides, pour appropriate amount of oil into the pot, add chicken wings and fry them until they are golden on both sides, then pour Myrica rubra, add appropriate amount of crystal sugar, soy sauce and oyster sauce, add water to the chicken wings, bring them to a boil with high fire, turn to medium heat and stew until the juice is collected.