Ingredients: 500 grams of red bayberry (dark purple hair is the best, and the color of concentrated juice is very dark, which will be bright red after dilution), 300 grams of white sugar (rock sugar is also acceptable, and it is best to grind it into powder with a cooking machine), and 2-3 grams of salt (adding some salt will be sweeter). Exercise: 1 Myrica rubra is soaked in light salt water 1 hour, and washed with running water. 2. Put it in a pot (a pot that can be steamed), pour in all the sugar and salt, mix well and marinate for more than 2 hours. 3. Put the pot together in the steamer (my pot is relatively high, so if I put it on the steaming curtain, I can't cover it, and the effect is also very good if I put it in the water directly), cover the pot and boil it, and steam it for 25 minutes on low heat. 4. Pour bayberry and concentrated fruit juice into an oil-free and waterless dry bottle while it is hot, cover it tightly, and use it after cooling (bottled while it is hot can be stored for a long time, and refrigerated for more than 10 days, but you should eat it as soon as the cover is opened). 5. If it is to be stored for a long time, cool it, bottle it, then cover it, put the bottle in a pot with water, and boil it for 15 minutes (at this time, the bottle is in a vacuum state, which can be stored for a long time, and the bottle should be canned, which has been used before and will not explode). 6. When drinking, you can take out 2-3 bayberries with a spoon, and then pour 2 spoons of concentrated juice into cold boiled water, purified water or ice water for dilution. It will be more refreshing and delicious with some ice.