(1) Selection and processing of raw materials: Choose varieties with large fruits, thick and loose flesh, and small cores. It is appropriate to harvest the jujube fruit when its color changes from green to white but not red. After the raw materials have been graded, selected, and cleaned, use a peeler to score the jujube fruit longitudinally into many fine lines. The depth is measured by the degree of scratching the jujube. A special knife can be used to score the skin. You can also use 15 to 20 sewing needles with a length of 3 to 4 cm and clamp them with two wooden boards. First soak the jujube fruit with water, then pour it into a baking tray and send it to the sulfur fumigation chamber for 2 to 3 hours before taking it out.

(2) Sugar cooking: Weigh 70% of the weight of the jujube fruit, that is, 100 kilograms of jujubes weigh 70 kilograms of white sugar. First put 40 kilograms of sugar into a jacketed pot and add about 12 kilograms of water. After the sugar is dissolved, add the dates and cook for about half an hour and stir gently to promote the penetration of semen. Add the remaining 30 kilograms of white sugar and continue to cook for about 50 minutes. When the temperature reaches 103~105°C, pour the pot into the vat and continue soaking for 30 hours.

(3) Drying, shaping and packaging. Drain the sugar liquid from the above-mentioned jujube fruits, spread them on a baking tray, and send them to the drying room for baking. Keep the temperature at 55-65°C until the candied dates are baked. Take out 60% to 70% of the fruit, shape it into a complete oblate shape one by one with your hands, and then place it on the baking tray to continue drying until the surface is not sticky and the pulp is tough.