The first step is to treat the hawthorn. Wash the hawthorn with clear water, cut a knife in the middle, and then rotate it by hand to remove the core and the pedicle of the head. Here, teach you how to deal with hawthorn quickly. Grab a chopstick, poke it with a thick head, or put flowers in a flower mouth.

Step 2, put the processed hawthorn into the pot. Everyone should use a stainless steel pot, not a wok. Add a small amount of water to the pot, just enough to overflow the hawthorn. Cook with medium heat, then add the prepared rock sugar, stir slowly until the pulp becomes soft and bright red, crush the pulp with a spoon, stir slowly until it becomes thick, and then turn off the heat. If you like thick sauce, you can add a little lemon juice.

The third step is to cool to room temperature, and then put it into a pulverizer. This step will make the hawthorn meat finer. If you like meat, you can omit this step. After breaking, pour into the pot and stir for a few minutes.

Step four, put the cooled pulp into the prepared glass bottle, and then put it into the refrigerator. Because there is sugar in hawthorn sauce, it can only be kept fresh for about 20 days. It is easy to deteriorate after a long time and should be eaten in time. For example, at breakfast, you can use hawthorn sauce to wipe the toast. Or you can put it in the frozen layer and make hawthorn rolls to eat.