Recipe: Ginseng medicinal liquor

Home Cooking Recipe: Ginseng medicinal liquor


When I was a child, my parents often had a bottle of medicinal liquor for a long time at home. Sometimes it was ginseng, sometimes it was Ganoderma lucidum, and even a snake. . . A while ago, @红品尚's Zhu Hong sent me some freshly digs of ginseng in Changbai Mountain. This is the first time I have received the gift of ginseng in this high-end atmosphere in my life, and I feel that I am a local tyrant. There are three ginseng, one stewed chicken, one slice dried and preserved, and one is used to make wine. In addition to ginseng, I also put schisandra, dandelion root (both @青品尚店), and 枸杞. Everyone chooses all kinds of medicinal materials are OK, and each has its own effect. If there are any problems, please search online. I don't know much about it, just just letting go of my existing one. For wine, it is recommended to use a 56-degree Erguotou.



  1. The bubble method is very simple. The ginseng and all the herbs are cleaned, thoroughly dried, placed in a container, and poured into the wine.

  2. Keep it in a cool dry place away from light, and it can be put on for many years without problems.


The photo is just like three days of soaking, because of the sake of the schisandra and the scorpion, the color is particularly red. The color will be different when using different herbs. I plan to start drinking again a year later ^_^

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