1. The intact seven-ripe green and white apricots were pitted and cleaned.

2. Put sodium bisulfite into 500ml cold water to make a solution. Soak apricots in the solution for 30 ~ 40 minutes, and then rinse them with clear water.

3. Take 300 grams of white sugar and 200 ml of cold water, put them in a pot and stir them evenly. After the fire comes to a boil, simmer for 5 ~ 10 minutes, then put the apricots in the pot and continue to cook for 10 ~ 15 minutes. Then add100g white sugar and 50ml cold water to cook10min. Finally, add the remaining100g of white sugar, cook for 20-30 minutes, and remove from the fire after the sugar solution is concentrated.

4. Soak the cooked apricots and sugar solution together for 4-5 hours.

5. Take out the apricots, put them on a bamboo drawer, drain the sugar solution, and dry them in the sun (subject to sticking hands on the bottom).