1. Wash the mulberry with clear water, then add corn starch, soak it in cold water, and take it out and wash it after a few minutes. Corn starch can play the role of disinfection and decontamination.

2. Drain the washed mulberry and put it in the shade to dry.

For liquor brewed above 3.50 degrees, three or two mulberries are used for one catty of liquor. If yellow rice wine is used, half a catty of mulberry is used for one catty of yellow rice wine.

4. Soak the dried mulberry in wine, and seal the jar in the shade. You can drink it after soaking for a month.