1. Make back to the powder: glutinous rice selected, with warm water, amalgamated, the water temperature 50 ~ 60 ℃, filtered dry with a high fire to sand mixing fried. About 1 kilogram of fried rice per pot, time 1 ~ 2 minutes. Requirements for fried rice bubble degree of uniformity, no hard heart, white color. Then ground into fine powder, with 120 eyes sieve sieve, to ensure that the powder is fine, which is called "fire powder". The "fire powder" will be placed in an ad hoc environment to absorb moisture and become back to the powder. Back to the powder to be uniform humidity, to the hand pinch put after not collapsing, back to the powder time should generally be more than 7 days, in summer, back to the powder needs to be heated and fried, cooled before use. The higher the temperature, the hotter the powder should be fried; winter does not need to be fried. This will make the products glossy, not deformed.

2. Churning sugar: the same as Hechuan peach slices in the production of churning sugar.

3. Mixed fruit: first boil the syrup (with sugar 2% of the product, the ratio of sugar to water 10:5), to be boiled to 105 ℃ when the pot. Syrup cooled completely with peach kernels, sesame seeds (peach kernels need to be cut into corn kernel size, sesame seeds peeled) mixed, and then under the salt and pepper, mixed evenly, standby.

4. pot: with a special square iron pot with a flat bottom, will stir the sugar and powder kneaded together, with a 60-eye sieve sieve, and then divided into 3 layers of pot. One of the 1/3 and fruit mix, as the middle layer of powdered sugar, of which 2/3 for the surface, bottom powdered sugar. The bottom sugar powder accounts for 2/3 of the powdered sugar, firstly, the bottom sugar is spread on the bottom of the basin, and then the copper mirror is used to go flat and pressed, and then the middle sugar powder is loaded, still going flat and pressed, and then the top sugar powder is loaded, and then it goes flat, and then it goes flat again.

5. Stewed cake: put the cake in a pot of warm water, water temperature of 50 to 60 ℃, time about 3 minutes, and then left to stand.

6. Resting: summer resting about 12 hours, the rest of the season resting about 24 hours. When resting, between each side of the cake billet, need to sprinkle rice flour, so as not to stick, and make the color better.

7. molding baking: the rest of the cake billet slicing molding, cake slice length of about 6 cm, 2.5 cm wide, 2 mm thick, and then evenly arranged in the iron plate or pan baking, oven temperature of about 150 ℃, time about 8 minutes. When the cake slices are valley yellow, it is up. Wait for cooling for packaging