Cooking Steps

1. 

   Step1:Climbing the mountain to look for the wild and pollution-free locus

2. 

   Step2:Try not to use this kind of flowe

3. 

   Step3:The one in bud is the best for making Sophora vinega

4. 

   Step4:The locust flower that guessed back. Wash, enter croc

5. 

   Step5:Jared persimmon vinegar fermented by hand in western Hena

6. 

   Step6:Final cylinder sealin

7. 

   Step7:Seal the VAT, put it into the cave cellar, ferment naturally for more than 600 days, and it will be ready