Step 1: Wash the bought hawthorn once (be sure to choose fresh hawthorn to make it taste better), then soak it in salt water for ten minutes (this step is to remove the dirt from the hawthorn), then take it out, remove both ends, and then put the cut hawthorn into salt water again (this is to make the hawthorn oxidized and black).

Step 2: Then put the hawthorn into the pot, add two spoonfuls of clear water (water is not much, about150g), add crystal sugar, and boil it on high fire (crystal sugar not only increases sweetness, but also makes the hawthorn cake cooked later thicker), and cook it on medium fire until the hawthorn becomes soft (when cooking, keep stirring to keep the hawthorn wrapped in sugar solution to prevent oxidation and blackening). After the hawthorn splits, take out the seeds inside and throw them away.

Step 2: Then put the hawthorn into the pot, add two spoonfuls of clear water (water is not much, about150g), add crystal sugar, and boil it on high fire (crystal sugar not only increases the sweetness, but also makes the hawthorn cake cooked later thicker), and cook it on medium fire until the hawthorn becomes soft (stir constantly when cooking to wrap the hawthorn in the sugar solution to prevent oxidation and blackening). After the hawthorn splits, take out the seeds inside and throw them away.

Step 4: Cook until the moisture content of hawthorn sauce is obviously reduced (at this time, the consistency of hawthorn sauce will be very thick). Cook for about 15 minutes, scoop up the hawthorn sauce with a spatula, and tilt the spatula so that the hawthorn sauce does not flow, indicating that the hawthorn sauce is cooked.

Step 5, then put the cooked hawthorn sauce into a square mold (put a little oil in the mold to demould the container later), grind the surface of the mold flat, and put it in the refrigerator for one day and one night to take it out. It's simple.