Tools/Materials: 20-30 fresh apricots. Appropriate amount of brown sugar and water.

1. Blanch dried apricots with hot water, take them out and squeeze them dry for later use.

2. Boil brown sugar and a little water into syrup (about 1.5 times that of apricot), and add garlic slices or ginger slices to help reduce the greasy feeling.

3. Pour the scalded apricots into the macro syrup of sugar Sun Zha, and cook with medium and small fire until the color of the apricots darkens and the syrup thickens.

4. Pick up the apricots in the sugar water and put them on the clothes rack, and dry them with slight Sun Zha fire or direct sunlight. Turn apricots every other beam for a period of time.

5, drying time is about 2-3 days, until the surface of apricot is dry, the book is dry, and there is no water flowing out, so you can eat it. For preservation, dried apricots can be stored in sealed bags and kept in a cool place.