(1) solarization method. Spread the fresh fruit with branches in a bamboo curtain, sun it thinly and turn it over every other day. About 20 days, when it is 80% dry, cut the fruit, remove the branches and stems, pile up the lychees at noon on sunny days, remove the moisture, let the lychees reduce the humidity at room temperature for 3-4 days, and then sun the lychees for safe storage (you can break them with a hammer). The drying process takes about 30 ~ 40 days. Pay attention to mildew prevention or transfer to the oven for baking in rainy days.

(2) baking method. Processing flow: raw material selection → drying → softening → re-drying → heat dissipation → packaging → storage. Litchi varieties commonly used in air drying include glutinous rice paste, Sophora branches, black leaves, orchid bamboo and so on. When drying in the oven, the litchi fruit with a thickness of about 15 ~ 30cm should be laid flat on the baking table, and the temperature should be controlled at about 100℃, and it should be kept at 18 ~ 24 hours, during which it should be turned over for 2 ~ 4 times to make the fruit heated evenly. When the pulp is milky white, it can be taken out of the furnace and softened around the grain, which can be temporarily stored for about 3 days. Put the de-enzymed fruit into the furnace again, keep it at 70 ~ 80℃ for 24 hours, and turn it every 4 ~ 5 hours. This is the first turning and baking. After baking the oven, the surrounding valleys should be softened. When the oven is empty, it should be turned twice, the temperature should be controlled at about 60℃, and the firepower should be particularly uniform. Turn it once every 6 hours until the core is dry (one hammer is broken).