Ingredients: persimmon 2500g, hot water 1 pot, rope and knives.

1, persimmon leaves are peeled, peeled and dried to store persimmons and frost.

2. After peeling persimmon, blanch it with boiling water and disinfect it.

3. Take a strong rope, tie a knot on your head for hanging, then tie a knot every 5-8 cm, cover the persimmon and tie it tightly.

4, sunny, bad weather, put it away and hang it in a ventilated place on the balcony. Squeeze the persimmon 2-3 times in the drying process, and the color will become beautiful and dark, which is also "shaping" the persimmon.

5. It has been dried for 12 days, the color is not good, and the taste is still sweet. At this time, it can eat.