1. raw material selection: choose soft and delicate flesh, stone cell less, high sugar content, aroma and fruit heart small varieties, such as pear, Chip pear, eggplant pear, etc., remove rotten fruit and overripe fruit.

2. Peeling: pear's outer skin is rough, must be peeled, available artificial and mechanical methods to remove the fruit stalk and sepals.

3. cut: stainless steel fruit knife cut into pieces or round pieces, can also be cut into two halves or 4 ~ 5 pieces. 4. dip brine: in order to prevent oxidation and discoloration of the fruit after cutting, can be used to 1 ~ 2% of the saline water immersion or spray wine color protection.

5. Sulphurization: pear slices into the sulphurization room. Each ton of fruit with sulfur 2 ~ 3 kg, fumigation time varies according to the method of fruit cutting and thickness, about 8 to 12 hours. Fumigation time is slightly longer, the finished product color yellowish, and translucent.

6. drying: exposure to sunlight for 2 to 3 days, and then stacked bamboo plaque shade drying. After 20 to 40 days to complete the drying process. The drying rate is 4:1～7:1.

7. Packing: packed in sacks, bamboo plaques or mats.

Quality standard Beautiful color, fragrant smell, thick meat, not crispy and not moldy, dry, moisture content of 10-14%, no insects, no impurities, no sediment.