1. Selection of materials: Choose persimmons with large fruit, moderate moisture content, no diseases and insect pests, and not soft and rotten. It is best to choose persimmons that are seedless or have few seeds. From the appearance, the color is golden and slightly red, and mature fruits with thin yellow calyx tips are best. Persimmons must be harvested at the right time for processing. If harvested too early, the persimmons will have more water and less sugar, and the processed persimmons will be of poor quality. If harvested too late, the persimmons will be soft and ripe, making them difficult to process.

2. Peeling: You can use an iron plane to peel off the outer hard skin of the selected fresh persimmons, leaving the skin close to the calyx disk and fruit stem of the persimmons.

3. Sun-drying on the kang: Place the peeled persimmon fruits neatly on a drying mat (the drying mat can be woven from bamboo) and dry them in the sun. The drying mat should be placed on a shelf 1 meter above the ground. When the persimmon fruit is spread out to dry, the calyx plate is facing down, and it is dried in the open air at night. If the weather is bad during the day, you can use plastic film to cover it overhead, but the film cannot be directly covered on the persimmons. Persimmons that have been exposed to rain should be dried with a dry cloth in time. If it rains for a long time, it can be dried over a slow fire at night. Generally, after persimmons have been exposed to wind during the day and dew at night for 2 days, on the 3rd to 4th day, when the outer flesh is slightly soft, you can start to make cakes. After that, you can dry it while pinching it, and continue to turn it over for 10 to 12 days. When it is half dry, you can stop drying it.

4. Kneading the persimmons: There is a point in kneading the persimmons into shape by hand. The specific method is: do not use too much force the first time to avoid breaking the skin and affecting the appearance. After 2 to 3 days, when the persimmon surface gradually dries out and wrinkles appear, continue to pinch it a second time. This time is the key to affecting the quality. When pinching, use more force than the first time to soften all the hard lumps in the pulp. After another 2 to 3 days, when thick wrinkles appear on the fruit surface, pinch it a third time. This time, flatten the fruit surface and soften the flesh, and flatten and shape it in time. It is best to do it on a sunny or windy morning, because the moisture in the pulp that is exposed at night moves out, and the fruit surface becomes tough when it returns to moisture and is not easy to crush.

5. Dew Shuang: Put the processed and flattened semi-finished products in wooden boxes, and lay clean white paper around and top and bottom of the wooden boxes. Wait until around the Frost Festival, take out the persimmons and spread them in a cool place. Be careful not to expose them to sunlight at this time. Usually it is spread out to dry in the morning and put back into the box in the afternoon. If it rains, use charcoal or anthracite as fuel and bake over a slow fire. After repeated processing in this way for several times, the sugar content of the persimmon cake will overflow and white frost will appear on its surface. The quality of frosting on persimmons depends on the moisture content of the persimmons. During the last shaping process, it is better to make the persimmons hard on the outside and soft on the inside. Excessive moisture can easily seep out, making the surface sticky and unable to produce frost. Too little moisture will make it difficult to get frost. Good-quality persimmons have yellow-red flesh, are transparent and sticky, are flat and complete in shape, have gong edges, and have white frost on the surface. It tastes sweet, not astringent, has a dryness level of about 95, and is free from mold and insects.

6. Storage: Remove defective products from the finished persimmons, bundle them into 10 pieces each, and tie them into a "cross" shape with white dry straw or brown leaf silk, which can be sold as a product. If sold in batches, they must be properly stored to prevent mildew and deterioration. The method is: line the radish basket with sterilized and dried straw, put the bundled persimmons in it, cover it with sterilized straw, and store it in a barn for heat preservation. It can also be placed in a dry and ventilated place.