Wash the hawthorn: wash the hawthorn and remove the stone.

Boil sugar: add sugar and water to a large pot and simmer slowly until the syrup turns amber.

Sugar coating: String hawthorn on bamboo stick, then quickly immerse it in syrup and coat it with a thin layer of sugar coating.

Cooling: put the coated hawthorn on an iron plate and cool it until the sugar coating becomes hard and brittle.

Packing: Pack the finished Sugar-Coated Berry to avoid pollution.

In the production process, we need to pay attention to the following points:

When boiling sugar, use a small fire to avoid burning the syrup.

Wrap the sugar quickly to prevent the syrup from overheating and melting.

Keep it in a ventilated place when cooling, so as not to get the icing wet.

When packing, it should be sealed to avoid pollution.