2, cleaning mulberry: soak mulberry in lightly salted water for 10 minutes. Remove and rinse with water three times, fish out and drain in a basket.

3, in the draining time, the mulberry fruit in the green twigs removed, put into a clean small pot. Basically, after the removal of small twigs, the mulberry is also basically drained. If there are still drops of water then continue to drain for a while.

4, the drained mulberry pan heating, add 30g rock sugar, here like to eat sweet friends can add more rock sugar. Be careful not to add water.

5, high fire heat, mulberry will quickly melt, icing sugar will also quickly melt, keep stirring the mulberry, to avoid burning paste.

6, mulberry and icing sugar are melted will find a lot of water in the pot, continue to stir constantly, so that the mulberry and icing sugar fully dissolved and mixed.

7, all melted after changing to medium-low heat, continue to stir constantly, you can taste the sweetness, think not sweet enough to add icing sugar here and continue to stir.

8, simmer until the soup is thick, you can slow down the stirring speed.

9, turn off the heat, continue to stir for 3-5 minutes, using the residual heat in the pot to collect juice, mulberry sauce will become particularly sticky.

10, will be the pot of mulberry sauce out of the bowl, you can see the color purple red purple red, color and taste are excellent, can be eaten immediately, can also be sealed and put in the refrigerator for a few days before eating.