It was the season when the mulberry was listed, and it was the day when it was hard to toss the mulberry. The mulberry wine on the tide side is mostly made into a sauce. After cooling and adding white wine, you can drink it directly. The taste is rich, the wine tastes mellow and the taste is smooth. !! Please pay attention!! ️ Never use a wok! Never use a wok! ! Never use a wok! ! ! I use a non-stick wok.
Wash the mulberry slightly and dry it (bad rotten), like my obsessive-compulsive disorder, cut off the pedicle. You don't have to be too dry, you have to be embarrassed anyway, not afraid of moisture.
Find a cauldron (I use a non-stick wok) to put mulberry, add sugar, and open the fire.
Stir on the side, stir the mulberry fruit to shrink, no longer water, and remove the mulberry and drain. Roast the results in the oven and eat as snacks. (For details, please refer to my other recipe, 'The mulberry dried fruit can't stop.') Of course, you can also not pick it up and continue to pick up the juice to make wine together.
The rest of the juice continues to linger, to be patient, to slowly collect the juice, and to this extent you can turn off the fire.
Be sure to have medium and small fires, often stir, otherwise you cry like me is useless! ????????????
After completely cooling, look at the weight on the scales, then add 2-3 times of white wine. If you like the wine, add more wine. (This step is forgotten to take a photo.) Stir well and drink immediately.
The remaining mulberry fruit is fruitful and not wasted.
Refrigerated for one year.