Bitter almonds should be soaked in water for one day, then boiled in water for 5-10 minutes.

Frying, place the bitter almonds in a clean frying pan, fry them on a gentle fire until they turn brown and appear slightly scorched, and when there is an aroma coming out, take the fried bitter almonds out of the pan and let them cool.

Steaming, the bitter almonds are cleaned and placed in a container with steam, or placed directly in a steamer with boiling water, usually with a martial arts fire to steam for 5-10 minutes, and then out of the pot to cool. In addition, before steaming, take care to remove the seed coat of bitter almonds.

Introduction of bitter almond

Deciduous tree, up to 6 m. Leaves alternate, broadly ovate or ovate-orbicular, 5-10 cm long, 3.5-6 cm wide, apex mucronate or acuminate, base rounded, margin serrulate or inconspicuously biserrate; petiole more reddish, with 2 glands. Flowers solitary, opening before leaves, several sessile; sepals 5, clasp reflexed; petals 5, white or pink; stamens numerous; carpel 1, pubescent. Drupe suborbicular, ca. 3 cm in diam., orange-yellow; kernel hard, compressed cordate, furrowed along ventral suture.

Mostly cultivated in the low mountains or hilly mountains. Mainly produced in the three northern regions (North China, Northeast China, Northwest China), to Inner Mongolia, Jilin, Liaoning, Hebei, Shanxi, Shaanxi is more. Among them, Pingquan County in Hebei Province is the largest producer of bitter almonds in the country. The adaptability of the material is strong, drought-resistant, cold-resistant, barren and saline-resistant. In summer at a high temperature of 43.9 ℃, the growth is normal; at a low temperature of -40 ℃ can be safe overwintering. It can be planted on flat or sloping land.