1. Prepare raw materials
2. Peel the fruit and cut into pieces, weigh and set aside
3. Add 3L of mineral water to the ten degrees good enzyme bucket, add 400g of sugar, and add water to dissolve the bacteria powder to activate
4. Put the fruits together in the enzyme bucket, add the bacteria 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. Stir 2 times a day, brewed after 63 hours, filtered and bottled, kept refrigerated, and consumed within 7 days
Tips:Enzyme residue can be added with rock sugar to boil sauce, or add flour to make cakes, or it can be made into environmentally friendly enzymes, which is not wasted at all
