Selection of raw materials → pre-drying → baking → sweating → drying → heat dissipation → packaging.

Production method 1. Selection of raw materials: Seven to eight mature raw materials with large round fruit shape, small meat thickness and core, high dry matter content, strong fragrance and light astringency should be selected, and the shell should not be too thin to avoid cracking or crushing and depression when drying. Among the processed varieties, "glutinous rice branch" and "fragrant branch" are the best.

2. Drying: drying dried litchi 100 kg requires about 360 ~ 380 kg of fresh litchi. There are two drying methods: sun drying and fire roasting. Sunlight method is to arrange fresh litchi with spikes evenly in bamboo plaques, expose it to the sun and turn it over every day. When the sun is 70% to 80% dry, pile lychees in bamboo plaques and cover them with sacks to make them regain moisture and make the dry water inside and outside the pulp uniform. Continue to bask in the sun after softening. When the sun is eighty-nine percent dry, the shell will fade. When spraying a small amount of water with a sprayer in the hot sun, the shell will turn red again. The exposure time takes 20 ~ 25 days.

The fire roasting method is to spread the selected fruits in bamboo plaques, pre-sun them in the scorching sun for 2-3 days, so that some water in the fruits will evaporate, and then spread the litchi on the baking shed. The oven is made of bricks and burned with charcoal. Bake for 24 hours for the first time, turn it over every 2-3 hours, then put the roasted litchi into a bamboo basket or shed, spread chaff on the lower part of the bamboo basket, and cover it with sacks and mats. Soften for 3 days to make the pulp dry and wet evenly. Finally, put it in the oven again and let the fruit dry thoroughly.

3. Heat dissipation: after drying, waste heat is emitted.