1. Myrica rubra was soaked in light salt water for 65438 0 hours 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.

Put the pots together in the steamer (my pot is higher. If I put it on the steam curtain and the lid won't close, I will put the basin directly in the water, and the effect is also very good. Cover the pot, bring the pot to a boil and steam for 25 minutes.

4. Pour bayberry and concentrated fruit juice into an oil-free and water-free dry bottle while it is hot, cover it tightly, and then use it when it is cold (bottling while it is hot can keep it for longer, and refrigerating can keep it for more than 10 days, but you should eat it as soon as you open the lid.

If you want to keep it for a long time, you can wait for it to cool before bottling it, then cover it and put it in a pot with water for 15 minutes. At this point, the bottle has become a vacuum state and can be stored for a long time. The bottle should be a canned bottle that has been used before and will not explode.

6. When drinking, use a spoon to hold 2~3 bayberries, then add 2 spoonfuls of concentrated juice and pour it into cold boiled water, purified water or ice water for dilution. It will be cooler and more delicious with some ice.