Clean the picked papaya and dry it. Put the air-dried papaya into the prepared wine and seal it for one week. Similarly, the picked papaya is cleaned, steamed over high fire for 30 minutes, and then dried.
Steam the dried papaya for 3-5 days, and so on until the papaya is dry. At this time, put the papaya into the bottle, and then add more than 30 degrees of white wine. If the longevity fruit is less than 5cm, soak for about 3 months.
Extended data:
The role of papaya in soaking wine is introduced as follows:
Papaya soaking in wine is a folk prescription for rheumatoid arthritis, which is closely related to the effect of promoting blood circulation and removing blood stasis. Chinese medicine believes that promoting blood circulation and dredging meridians can maintain good health. There are many records of papaya soaking in wine in traditional ancient books in China, and the efficacy of papaya soaking in wine is recorded in Herbal Medicine of South Yunnan.
Treat all left paralysis and right paralysis, rheumatism and numbness, and relieve alcoholism. Or soaking in wine can also relax the muscles and activate the muscles. Children take it to turn insects into insects and nourish the spleen. It shows that the ancients used papaya to soak in wine to treat rheumatism and other discomfort. People often use Wanshou fruit wine to soak medicine or directly treat rheumatism, numbness and traumatic injury.
Phoenix Net-"Chenlianggu" Wanshou fruit wine, a treasure in fruit wine.
Baidu Encyclopedia-Wanshou Fruit