1, Michelin chef washed the hawthorn first, and then forced a pen cap or round tube into it from the black part of the hawthorn.

Chef Michelin processed all the hawthorn, put it in the cooking machine, and added a little water to make jam.

3. The Michelin chef sifts the jam, then pours the screened jam into the pot, and stir-fry it over low heat (keep stirring to prevent the bottom of the pot from pasting).

4. Michelin chefs add sugar several times, stir-fry until the jam is sticky, and then turn off the fire.

5. Spread it evenly on a baking tray covered with oil paper while it is hot, preheat it in the oven 150, and bake until the surface is dry for about 40 minutes.

6. Chef Michelin will take out the baked peony bark, let it cool, cut it into strips and wrap it with plastic wrap.