Traditional snake soaked wine

When I was very young, there was a family in our countryside who put bungarus multicinctus, a little Lycium barbarum and ginseng in a transparent jar and made an altar of snake wine. Because I often go to their house to play, I am particularly curious every time I see this bottle of poisonous snake wine. In our local area, many people catch snakes to sell money. In fact, I have decomposed many poisonous snakes since I was a child, and I have even come into contact with some poisonous snakes. It's just that I only saw poisonous snakes soaking wine in this house at that time, so I was most curious.

Later, when I grew up, I often saw all kinds of wine-soaking things on the surface, such as medlar jujube wine, scorpion wine-soaking, lizard wine-soaking, spider wasp wine-soaking, and I got used to it. Later, I often witnessed the process of others soaking wine with poisonous snakes. Basically, the whole live poisonous snake was put directly into a transparent glass jar, which contained high-concentration liquor.

You can see with your own eyes a poisonous snake struggling in white wine, bubbling from its mouth, entering the wine with the venom of fangs, and finally losing its vitality bit by bit.

Poisonous snakes are generally used to make wine, because the venom in poisonous snakes is the most important link. Snake venom is an active ovalbumin. When the alcohol concentration is above 40 degrees, it will lose its activity and become harmless to human body. Not only will it not cause poisoning, but it can also make the venom dissolve in the wine.

Let snake wine have the effect of curing rheumatism, bone pain and arthritis. Moreover, snake wine has the effect of tonifying kidney and strengthening yang, which is most suitable for middle-aged and elderly people to drink in small quantities and has good health care effect.

The venom of each poisonous snake has different functions, and not all poisonous snakes are the same. But in any case, the best way to make snake wine is to take out the internal organs of the snake, wash the body, and then put it into white wine, adding a little medicinal materials such as Codonopsis pilosula and Lycium barbarum to remove the fishy smell of the snake. In this way, poisonous snakes will not flourish and rot, producing bacteria.

If the internal organs are not removed, even if white wine is put in, the internal organs in the snake's stomach are still prone to produce putrefying bacteria, which is not easy for the human body. Therefore, it is best to remove the internal organs when processing snake wine, which will be twice as safe and hygienic.