1. Material selection: Select kiwi fruits with intact fruits, no diseases, insect pests, and no damage as raw materials.

2. Cleaning: Rinse it with clean water.

3. Alkali leaching: Use 20% sodium hydroxide solution and soak at about 105℃ (slightly boiling) for 1-2 minutes.

4. Neutralization: Neutralize with 1% hydrochloric acid for 30 seconds at room temperature.

5. Rinse: Rinse in running water for 10 minutes and drain.

6. Slicing: First cut off both ends, trim off the remaining peel, and then cut it crosswise into 4-6 mm thick slices.

7. Sulfur fumigation: For every 1,000 kilograms of raw materials, use 4 kilograms of sulfur and fume it for 4-5 hours.

8. Drying: The drying temperature is controlled at 65-75°C. After about 20-24 hours, the finished product has a moisture content of less than 20%, which is good.

9. Finished product: After drying, take it out, cool it, and package it, which is the finished product.