1. First, pick two pounds of prunes with big fruits and thick flesh. In the pot add the right amount of water to boil, add prunes and then boil, about 2 ~ 3 minutes or so, when the pulp becomes fluffy, immediately lifted up the prunes, placed in a plastic basket, the water will be drained.

2. And then the prunes spread on the sieve, covered with gauze, placed on the balcony to dry. After two days in the sun and wind, the color of the prunes becomes dull and their shape shrinks, and then they are put away, after which they are reprocessed.

3. Put the prunes into a pot, dry frying, then add 1 spoon of sugar (1 catty prunes half a catty sugar) and the right amount of shochu, sugar can increase the sweetness of the dried prunes, shochu can extend the preservation period of the dried prunes.

4. Stir-fry the dried prunes and put them into a glass or ceramic jar after cooling.

Alternatively, those who like candied prunes can mix some honey with the dried prunes in the jar; those who like the taste of licorice prunes can also add some licorice, citric acid, carmine and other auxiliary ingredients. It is best to leave it for three to four hours so that the sugar and auxiliary materials can be fully absorbed before eating

So, the dried plums can be sealed with a lid and left for a month or two without any problem. The sweet and sour taste of dried plums can help digestion and improve appetite.

But food additives are best not eaten more.