1. fruit selection: select fully mature, hard meat, regular fruit shape, flat or slightly protruding fruit top, no longitudinal groove, high sugar content, few seeds or seedless varieties. Eliminate mechanical injuries and insect fruits.

2. peeling: pedal semi-automatic peeling machine is mostly used. Spin off the peel in circles. The peeling should be clean, and the peeling should be thin and even.

3. Drying cakes: Choose a clean and hygienic place with sufficient light, good ventilation, and build it with wooden sticks or bricks. The height of the frame is .8-1m, and it is covered with 1 foils. Peel the persimmon fruit with the top facing upwards and place it on the foil for exposure in a single layer. Cover it with a mat at night to prevent dew and rain in rainy days. After about 1 days, the pulp will shrink and the top of the fruit will sink.

4. Frosting: put the top of the two cakes together, with the calyx pedicles outward, put a layer of dried persimmon peel and a layer of persimmon cakes in the jar, repeatedly stack them until the jar is full, then seal the jar and put them in a cool place for frosting. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the frosting, so keep the jar in the shade.