Ingredients: pitaya 10 kg, 3 kg of rock sugar, and appropriate amount of sorghum wine.

Container: 1 glass sealed can.

Production process:

1, pitaya, wash-free, peeled directly.

2. Slice, put into a water-free and oil-free glass sealed jar, with a layer of pitaya and a layer of rock sugar. The ratio is: one catty of pitaya, three liang of rock sugar.

3, a layer of pitaya, a layer of rock sugar.

4. Pour sorghum wine (not one third of pitaya).

5, sealed, waiting for 30 days, filtering the residue with a sieve, and then drinking.

Health-care effects: nourishing the middle energizer, nourishing yin and promoting fluid production, regulating stomach and moistening lung, clearing away heat and cooling blood, invigorating spleen and benefiting qi, relaxing bowels, promoting fluid production to quench thirst, nourishing yin and relieving vexation, relieving cough and resolving phlegm.

Nutritional value of dragon juice;

1, pitaya is sweet and cool. Has the effects of clearing away heat and cooling blood, invigorating spleen and qi, moistening intestine to relieve constipation, promoting fluid production to quench thirst, nourishing yin and relieving vexation. Commonly used for internal heat, yin deficiency and excessive fire, irritability and thirst, hemorrhoids and constipation.

2, rock sugar taste: sweet, flat, non-toxic. Meridian tropism: entering the lung and spleen. Has the effects of invigorating middle warmer, invigorating qi, nourishing yin, promoting fluid production, regulating stomach, moistening lung, relieving cough and resolving phlegm. Indications: dry lung cough, dry cough without phlegm, expectoration with blood.

3, the wine is spicy, sweet and moist. Has the effects of promoting blood circulation, dispelling cold, invigorating spirit and enhancing drug potential.