NOVELTY - Producing organic products from Mountain Litsea fruits comprises: (b) selecting inferior ones from Mountain Litsea fruits for fermentation, and conducting a pressing and separation process after the fermentation; (c) selecting the superior ones from the Mountain Litsea fruits for fermentation; and (d) selecting the superior ones from the Mountain Litsea fruits, aging and sterilizing, and fermenting, and conducting a pomace separation process after the fermentation. The separated pomace is Mountain Litsea wine lees, and the separated water is Mountain Litsea enzymatic liquid.    USE - The method is useful for producing from Mountain Litsea fruits: enzymatic amino acid liquid fertilizer, a culture medium, Mountain Litsea fruits or pulp that can be used for wine making, or for food processing, Mountain Litsea oil abundant with vitamin E, Mountain Litsea powder that can replace pepper powder, a green fuel product, collagen, pure dew, Mountain Litsea wine lees, Mountain Litsea enzymatic liquid, Mountain Litsea wine, Mountain Litsea mofetil alcohol anhydride fermented, and Mountain Litsea yeast.    ADVANTAGE - The amino acid, protein, carbohydrate in Mountain Litsea are processed through purely naturally means to be fully extracted into various organic products. The products from the Mountain Litsea have built-in sterilization function for suppressing bacteria, thus no preservative or similar chemical is required. The entire process is healthy, non-toxic, zero-waste, non-pollutant, and thus is truly environmentally friendly.    DETAILED DESCRIPTION - Producing organic products from Mountain Litsea fruits comprises: (a) placing multiple Mountain Litsea fruits with cleaning water in a water tank, and applying supersonic waves to the fruits to excite fruit content and to sterilize fruit skins; (b) selecting and placing the inferior ones from the Mountain Litsea fruits, together with the cleaning water, in a fermentative tank for fermentation, and conducting a pressing and separation process after the fermentation reaches an appropriate degree; (c) selecting and placing the superior ones from the Mountain Litsea fruits in a second fermentative tank for fermentation until the fermentation reaches an appropriate degree; and (d) selecting and crushing the superior ones from the Mountain Litsea fruits with pure water, aging and sterilizing the crushed fruits in a boiler, placing the aged and sterilized fruits in a third fermentative tank with pure water for fermentation, and conducting a pomace separation process after the fermentation reaches an appropriate degree, where the separated pomace is Mountain Litsea wine lees, and the separated water is Mountain Litsea enzymatic liquid.