1. Prepare the raw materials, wash the fruits, peel them, remove the shells and cut into pieces, weigh them, soak the smilax in boiled water, let cool and set aside
2. Add 3L of mineral water to the Shiduliang enzyme barrel, and put in 400g sugar
3. Bacteria powder is dissolved and activated by water
4. Put the fruit and Smilax glabra into the enzyme bucket together, add the bacterial powder, mix well and cover the bucket lid
5. Put the fermentation barrel into the body of the enzyme machine and select the fresh brewed enzyme function
6. 19 hours
7. 33 hours
8. 45 hours
9. Stir 2 times a day, brewed after 63 hours, filtered and bottled, kept refrigerated, and consumed within 7 days
