Step: 1, string fruit, select fresh and full hawthorn with uniform size, and wash it. Remove the roots and stems, remove the core (can be omitted), cut the hawthorn in the middle, remove the core with a knife, and add your favorite fillings such as bean paste and mung bean paste (can be omitted). Then close two petals and string them with bamboo sticks, each string is about ten or only four or five, depending on personal preference. 2. Pour the sugar into the pot according to the ratio of sugar to water of 2: 1, and simmer for about 20 minutes with high fire, during which it can be stirred. Notice that after 20 minutes, there is little water and it boils violently. In addition, sugar has appeared tiny and dense bubbles, just like light golden beer. You can dip chopsticks in syrup. If you can pull out the silk a little, it means you are ready. Over time, the color will turn brown. If you can obviously pull out the silk, it means that the sugar is burnt and loses its original sweetness, which is a bit like the bitterness of Shuanghuanglian. 3. Dip the sugar and tilt the pot (so that all the hawthorn can be dipped in the sugar). Rotate the bundled hawthorn gently against the foam on the cooked hot sugar and wrap it with a thin layer. The master of candied haws said that dipping sugar seems simple, but it needs skill. If the sugar package is too thick and you eat it without biting the fruit, it is a failure. If the sugar is dipped thinly and evenly, it is considered successful. 4, cooling, put the hawthorn skewers dipped in sugar on the water plate to cool for two or three minutes. The so-called water board is actually a smooth board, which has been soaked in clear water for a long time and has a low temperature. At the same time, wood has water absorption, which can help sugar-coated haws cool down and shape. When cooking at home, you can use a chopping board instead and just soak it in water. Of course, marble slabs are also a good choice. Tip: Successful candied haws, the sugar wrapped outside will cool quickly after cooking, and they will be crisp and completely non-sticky. To achieve this effect, boiling sugar is the most critical. The boiled syrup is thick and yellowish to the naked eye. Stir the visible picture with chopsticks and put the chopsticks in cold water. Syrup can solidify quickly and bite hard. Also, if the syrup is brushed slightly, immediately turn off the fire and pour it on the Sugar-Coated Berry. Otherwise, the syrup will dry and harden, making it impossible. And you can't covet convenience. If you throw the candied haws into the pot, the fruit will be crisp.