Wash the fresh bayberry in the can, put it in a jar and soak it in water or sweet wine. The longer the time, the stronger the fragrance.

Myrica rubra with sugar stains

Main ingredient Myrica rubra 200g white sugar 80g salt content 1 Prepare raw material Myrica rubra 2, wash, soak in salt water 10 minute, drain water, add white sugar, mix well, marinate for more than 2 hours, and stir several times in the middle. 4 Drain the water, add sugar and stir evenly, let stand for more than 2 hours, and turn it a few times in the middle.

, shochu bayberry

Yangmei wine practice:

Fresh Myrica rubra was washed and dried naturally (if washed with wine, it could be preserved for a long time), and the ratio of 1 kg Myrica rubra to 4-5 kg liquor was better. The wine should be above 45 degrees and sealed for about 20 days before eating. It is not advisable to mix wine after opening a bottle.

Fresh fruit juice soup plum wine