Myrica rubra soaked in wine is sour and sweet, which is very delicious. Myrica rubra can be soaked in wine alone or mixed with other materials, such as

Formula (for reference only): 2000g of Myrica rubra, 50g of Lycium barbarum, 400g of rock sugar, 2.5L of soaked wine, excluding ancient Yang Kang.

Methods: Put Myrica rubra into a container, add Lycium barbarum and crystal sugar, pour in Chinese liquor, seal, soak for 90 days, and filter to remove residue.

At the same time, pottery pots or glassware should be used to soak wine, and plastic and metal utensils should not be used to soak wine. Plastic and metal cans will escape harmful substances due to the corrosion of wine. Moreover, glass and ceramics will not produce the above situation, and the degree of liquor is between 55-60%