When the sugar is boiled, scoop some out and let it cool, then bite it open with your teeth. If it sticks to your teeth, you need to keep heating it until it becomes brittle. Specific practices are as follows:

Preparation materials: fresh hawthorn, white sugar or crystal sugar, and water.

1, hawthorn washed and dried for later use;

2, go to the head and tail;

3, string well;

4. Pour sugar and water into the pot and cook over medium heat;

5. After the rock sugar is dissolved in water, turn to low heat and simmer slowly;

6, until the sugar solution is amber, the state is sticky, and there is a feeling of drawing;

7. At this time, dip some sugar liquid with chopsticks and quickly immerse it in a cold water bowl. The sugar solution will solidify immediately. After cooling, bite it open with your teeth. If it sticks to the teeth, it needs to be heated continuously. If you don't bite your teeth, you will feel like eating fruit candy, which proves that the heat is just right;

8. Turn the bundled hawthorn gently over the foam on the cooked hot sugar and wrap it with a thin layer. Sugar should be dipped in a thin and uniform layer to be successful;

9. Put it on a wooden board coated with edible vegetable oil and enjoy it after the sugar is solidified.