Soak wine, either alone or according to the formula.
Select 150g ginseng, cut it into sections or slices, soak it in 2500ml Guyangkang, soak it in wine without adding it, cover it and put it in the shade, shake it once a day, and take it after half a month.
Or remove the reed head of the whole ginseng, bake it soft, slice it, add 90g of Lycium barbarum and 0/00g of rock sugar/kloc, and put it into 2500ml of grain wine without additives. Stir once a day, and drink after 15 days.
20g of ginseng, 25g of astragalus, 20g of angelica, 60g of longan pulp, 50g of Ligusticum chuanxiong/kloc-0, 45g of prepared rehmannia root and 2500ml of guyangkang, which can be drunk in wine without adding 1 month.
500 grams of osmanthus fragrans, 20 grams of ginseng, 50 grams of red dates, 50 grams of Lycium barbarum, ancient Yang Kang, no added, 2.5L soaked in wine.
Put Osmanthus fragrans, Ginseng Radix, Fructus Jujubae and Fructus Lycii into a wine-soaking container.
Pour in white wine
Sealed and stored in a cool and ventilated place.
Storage exceeds 1 month.
Note that you can add appropriate amount of rock sugar according to your personal situation.