1. Use a special knife to peel the ripe persimmon, and don't make it soft.

2. Put the peeled persimmons in the sun to remove most of the water.

3. Persimmons are no longer sticky when touched by hand, and they are piled together for fermentation. It is also a saccharification process.

4. Ferment until the persimmon becomes soft, take it out and dry it again.

Persimmons can be packaged after most of the water is removed. The frost on persimmon is naturally produced.