1. First, pour the prepared dried roses into a clean, oil-free, unprocessed and well-sealed container.

2. Add a proper amount of rock sugar equal to the dried rose, and then pour the white wine, with the ratio of 1 6.

3. Finally, the container is sealed and soaked, placed in a cool and dry place, and the roses are fished out in about one month, so that the sweet and sour rose wine can be drunk.