Preparation materials: semi-baked papaya 1, rock sugar 80g, white vinegar 50g and water 430ML.

1, choose 6 or 7 ripe pawpaw, and don't choose all yellow skins, so that the melon meat is not crisp. Peel the pawpaw and cut it in half, and dig out the melon seeds.

2. Slice the papaya.

3. Add 2 tablespoons of salt, grab it evenly by hand, marinate for 20 minutes, and pour off the marinated water.

4. Pour in cold boiled water, pass the water once (to wash away the salty taste of papaya), and then drain the water.

5. find a clean and disinfected container without water and oil, and put the drained papaya slices in it.

6, put the right amount of water in the pot, the amount of water is subject to the container you are going to put in papaya, add rock sugar and vinegar to boil, taste it yourself, and adjust the sweetness according to your preference (you can put more if you like sweetness).

7. Pour the boiled sweet and sour water into a sealed jar and let it cool; Sealed and kept in the refrigerator. You can eat it the next day! Sour, sweet and crunchy.