Exercise:
Step 1: Wash hawthorn, remove pedicels and cut cores.
Step 2: Pour hawthorn into stainless steel pot, add sugar and mix well, cover with plastic wrap and put it in refrigerator for 24 hours.
Step 3: Pour the pickled hawthorn into another stainless steel pot, add a bowl of clear water, add rock sugar and cook on low heat, while stirring constantly to avoid burning.
Step 4: soak the agar in advance until the hawthorn is soft and rotten, add the agar and continue to cook until it is thick, and turn off the heat.
Step 5: Cool the cooked hawthorn and pour it into a small bowl in batches.
Step 6: completely cool it and put it in the refrigerator for half a day, then you can cut it into pieces and eat it.