Production steps:
1, fresh osmanthus is pedicled?
2. Sieve out impurities
3. Get rid of its dross and take its essence.
4. Gently press with a wet kitchen paper towel to remove dust, and dry in a ventilated place 1 hour (be careful not to bring water).
5, take a clean sealed container, a layer of osmanthus and a layer of broken rock sugar to pickle osmanthus first, which can remove the bitterness.
6. Leave it for 2-3 days, and the rock sugar will dissolve.
7. Replace it with a special jar. First add the pickled osmanthus, and then pour in the right amount of white wine. The best liquor here is 45-55% sorghum liquor, which can stimulate the fragrance very well. If you can't drink wine, you can use more than ten degrees of glutinous rice wine, which tastes softer.
8. Be sure to seal it and let the fragrance gather in the altar.
9, placed in the shade, can be drunk after 3 months, placed for 2-3 years must be a rare wine.