Processing of dried longan requires varieties with thin skin, thick flesh, small core and high sugar content.

Sun-drying method: Place the mature longan tassels on a drying tray in the sun for a day, then cut off the single fruit, and then dry them until the afternoon of the next day. Stack the drying trays and use a sack or Cover it with straw bales and let it regain moisture. Then spread it out to dry in the morning the next day. At noon, fold it up and regain moisture. This process lasts for 1-2 days, and gradually dries until the peel cracks with a single blow.

Baking method: Use charcoal as fuel, bake at a temperature of about 60°C, turn it 1 to 2 times a day, level the charcoal fire at night, remove it to regain moisture for 1 to 2 days, and then Bake again, regain moisture, repeat this 1-2 times, and finally dry for 1-2 days.

Sun-drying method: Select the fruits and put them on a drying tray to dry for 1 to 2 days. Turn them over once a day. After the peels are soft, place them in a drying bed and bake them at 60-65°C for 12 hours. , turn it, remove it and let it sit for 1 to 2 days, then bake for 2-4 hours, until the peel cracks with one blow.