Ingredients: Myrica rubra.

Accessories: salt, rock sugar, sugar.

1. Wash fresh bayberry with clear water for several times, and drain the water for later use.

2. Pour the washed bayberry into the pot, add a proper amount of water, add a spoonful of salt, and after boiling, pour out the bayberry.

3. Wash bayberry with water and drain. Pour the bayberry back into the pot, add the rock sugar, and boil the rock sugar. At this time, bayberry will also produce a lot of water. After boiling, turn to low heat and continue to cook. Stir constantly to prevent the pan from burning.

4. Boil bayberry until the water is dry. Stir-fry it up and down like cooking. Myrica rubra will gradually become smaller and its color will turn black. You can cook it for a while if you like.

5. Put the boiled bayberry in the baking tray, put it in the middle layer of the oven, and bake at 120 degrees for 60 minutes. If there is no oven, you can use the microwave oven to sting for about 6 minutes, depending on the degree of dryness and wetness of dried bayberry.

6. When the bayberry is completely cold, just sprinkle some sugar.

7. Sealed in a bottle, preferably in the refrigerator.