1. Peel off the skin of ripe persimmons with a knife.

2. Then put the peeled persimmons on the straw-woven foil to dry. The entire drying process takes about 45 days, during which the persimmons must be turned and squeezed continuously.

3. When the persimmons consume a lot of water during long-term drying and squeezing and turn into shriveled persimmons, they need to be put into a vat or urn and heated.

4. The last time to bake the persimmons is 15 to 20 days or longer. The longer the persimmons are baked, the more white frost will appear, the better the quality will be, and they will never rot again.