First, prepare the raw materials.

Second, control the moisture of hawthorn after washing.

Third, the hawthorns that control water are roughly arranged after pedicled, and similar fruits are put together.

Fourth, string the hawthorn with bamboo sticks.

5. Prepare crystal sugar and water according to the ratio of 1: 1.

6. Put the rock sugar and water into a non-stick pan.

Seven, until there are tiny bubbles, the color is yellowish, and the syrup is solidified within 30 seconds after being stirred. The frozen icing tastes crisp.

Eight, that bunch of hawthorn is evenly wrapped in syrup in the pot.

Nine, quickly put it on a non-stick baking tray to cool.