Yang Mei
By VicentaLakin
This yin wine, which was in June with fresh yung-mei's season bubbles, was already very plentiful, tasted well, opened for family members, each said it was good, and all felt a little short. Young-mei has unique tastes, fragrances and flavour. The prevention of summer heat and the relief of mild heat are not suitable for summer camping, hepatitis, etc. Young-plum wine balances acid with harmonious breeding. The human metabolic decomposition of the Yang pomegranate to the end product of potassium, calcium, magnesium, sodium, and sodium have a high acoustic content of alkaline foods, which effectively balances acidic substances such as nitrogen, chlorine, sulphur and phosphorus in staple foods such as meat and rice, bread, and achieves a balance of acid, which helps to inhibit the growth and development of cancer cells in humans and improves health。
Recipe Recommendations
- Bayberry 1000g
- erguotou wine 1000g
- rock sugar 400g
Steps for Yang Mei

1
You have to pick the fresh and good Ying Mae
2
Yang Mei washes water and soaks it with salt water for about 10 minutes, so that it can kill the fungus, and so that if Yang Mei has little insects, it can come out。
3
Put the purified Yang Mei on the net and dry the water. Fuck
4
Then find an appropriate sealable container, either ceramics or glass, but not a plastic one with an iced sugar code. Okay
5
Join the drink and drown Yang Mei
6
When I found out the container was small, I replaced it with a big one, so I could drown Yang Mei and keep it under seal
7
There were also two bottles. It's a two-day bubble. It's a lighter color
8
It's 20 days from now. Not only is it colored, it smells good