Before and after lodging, take 3 kg of tender pecan, wash it and control the water, put it in a glass or porcelain container, pour in liquor 10 kg above 50℃, seal and soak it for half a month, then mix it well, and then take the wine for drinking: once a day, half an ounce each time. I have been drinking it for many years, and the biggest experience is that whenever my liver is depressed and uncomfortable, I will get immediate results after drinking it, and I will fart repeatedly if I don't let it go for days. So far, no side effects have been found.