1. Selection of materials: Older winter melons without rot, full of water, thick and firm flesh.

2. Peeling: Remove the green outer skin, hard skin and fruit base.

3. Remove the intestines: Wash the winter melon, break it into several parts, and remove the belly and soft pulp.

4. Cut into strips: Cut into strips 0.5 cm thick, 0.5 cm wide, and 7 to 8 cm long.

5. Hardening: Soak the cut winter melon in 1% to 2% lime water (prepared by adding 1 kg of lime for every 50 kg of water) for 4 to 6 hours.

6. Blanch: Rinse the hardened winter melon until there is no lime smell and blanch it in boiling water for 5 minutes.

7. Candied: remove after blanching, wash with cold water until cool, then pour into a vat and add 85% white sugar (42.5kg white sugar for 50kg winter melon) and soak for 2 to 3 days.

8. Return to sand: take out the candied winter melon (including sugar water) and put it into a pot to cook, stirring constantly. Cook until the syrup is mixed with cold water and form sugar cubes. Immediately remove from the heat and stir continuously until the surface of the winter melon becomes white powdery.

9. Cool and package.