Plum wine has both the sweetness and softness of fruit wine and the rich flavor of distilled wine. Its taste is slightly sour and mellow and sweet, and it can be used in Chenfang for many years. Plum wine has the functions of regulating stomach and intestines, clarifying blood, treating rheumatic pain, heatstroke, relieving fatigue and beautifying. The following is how to make plum wine: 1. Material: plum blossom (fresh and intact after Tomb-Sweeping Day); Rock sugar; Wine (rice wine, Daoxiang wine, whisky, etc.). ); Glass jar (choose wide mouth and any size); Wash basin; Knife or bamboo stick? Second, soaking method: first wash the green plum (or wash it with a small amount of rice wine), dry the water or dry it (this is very important); Use a knife or bamboo stick to peel off the stems of plums. Wash the glass jar with a little rice wine, add clean plums and rock sugar, then pour the wine and cover it tightly. Ingredients: 5 kg of green plum, 3-4 kg of crystal sugar, 8-10 kg of white wine (rice wine or Daoxiang wine) at 35℃. The sugar content is about 18% and the alcohol content is 16- 18%. The number of green plums increases or decreases, and other preparation ratios are analogized. More sugar will increase sweetness and reduce alcohol content. Crystal sugar can be added three times a month in the first three months, which can make the wine level long and diverse, while keeping the plum shape full and not shrinking. The soaking time is as short as 3 to 10 months, and as long as 15 to 18 months, and it becomes more and more mellow after long-term accumulation. When soaking, put the glass jar in the attic, balcony where the temperature is high or the sun is oblique, not in the basement. 3. Edible: Take it out and drink it directly or scoop it out with a clean spoon, without adding water, and then cover it tightly. At this time, transfer the glass jar to the room for constant temperature preservation. You don't have to take out the pulp and continue soaking. After drinking, the remaining plums can be eaten as wine plums, or they can be soaked in boiled rock sugar for about a month and eaten as preserves.