2. Wash the fresh apricots in salt water and soak them for half an hour, then control the water to dry for later use. Soaking in salt water is for sterilization and disinfection, so it is advisable to taste a little salty in your mouth.
3. Wash and control the dried apricots, remove the core and break them into two halves for later use.
4. Add purified water to the pot, which is about 4/5 of the amount of apricots, then add rock sugar, boil over high fire, then add the smashed apricots, stir gently while cooking, and be careful not to stir the apricots.
5. After about 15 minutes, turn off the fire, open the lid and soak for three or four hours, so as to make it more tasty.
6. Take out the cooked apricot meat, control the moisture, and then put it in a container with air holes. It is best to put a layer of gauze on it to prevent foreign objects from falling in, and just expose it to the sun for a few days.
7. If you have an oven at home, you can preheat the oven 100 degrees, set the plate and bake it in the oven for two hours or more, paying attention to turning it over. For taste, the temperature must not be too high.
8. After the apricot meat is dried, you can store it in a clean container and put it in the refrigerator for collection.