2. Pour the bayberry into the pot, add a proper amount of water, add a spoonful of salt, boil it over high fire, and then pour out the boiled bayberry water.
3. Add rock sugar to continue heating and boil the rock sugar. At this time, Myrica rubra will ooze water. After boiling, turn to low heat and continue to cook, and stir fry from time to time to prevent the pot from burning.
4, stir fry up and down, stir fry until the water is dry, the bayberry becomes smaller and the color turns black.
5. Spread the fried bayberry evenly on the tin foil baking tray and send it to the oven. The middle layer fires at 120 degrees for 60 minutes.
6. After the dried bayberry is completely cooled, sprinkle with appropriate amount of sugar.