1. Raw materials: 400 grams of hawthorn, 200 grams of white sugar, appropriate amount of yellow rock sugar, and appropriate amount of lemon juice.

2. First clean the hawthorn, preferably soak it in salt water for ten minutes.

3. Use the handle of a spoon to dig out the pedicle.

4. Prepare a pot of water. Pour the prepared hawthorns into the pot with cold water. The water can cover the hawthorns. Bring to a boil over high heat and cook the hawthorns. Hawthorns are easy to cook. Basic water Boil for 1-2 minutes and it's almost done.

5. Take out the cooked hawthorn, rinse it with cold water, remove the core and remove the tendons.

6. Put the hawthorn pulp in a food processor, then add the water used to cook the hawthorn and beat it into a puree. After all is beaten, prepare a sieve and sift it for better results.

7. Pour the hawthorn paste into a non-stick pan, turn to medium-low heat and start stirring constantly.

8. Stir-fry for about ten minutes, add fine granulated sugar and yellow rock sugar, and continue to stir-fry over low heat.

9. When all the sugar is completely melted, add a little lemon juice and continue to fry until the hawthorn paste becomes obviously sticky and can hang on the shovel and is not easy to drip. Then turn off the heat. .

10. Take a deep bowl, brush the inner wall with oil to prevent sticking, pour the fried hawthorn paste into the bowl, shake the bowl, smooth the surface, and let it cool at room temperature.

11. Take out the cooled hawthorn cake, cut it into small pieces and eat it directly. The sweet and sour taste is particularly appetizing. Eat two pieces after a meal to refresh and relieve greasiness.