Exercise 1. Wash the hawthorn, remove the roots and stems, and remove the core (which can be omitted), or cut the hawthorn horizontally and add the favorite stuffing such as bean paste.

2. String the processed hawthorn with bamboo sticks and dry the water.

3. Pour the rock sugar and water into the pot, cook over high fire until the rock sugar melts, and stir in the middle to promote the melting.

4. After the rock sugar is dissolved in water, turn to low heat, cover the pot and cook for a while.

5. After the syrup is boiled, quickly put the hawthorn skewers on the side of the pot, pour the syrup evenly with a spoon and put it in an oiled plate.

6. It can be eaten when it is slightly cold.

Tips:

1. Successful candied haws, the sugar wrapped outside will cool quickly after cooking, and the bite will be crisp and completely non-sticky. To achieve this effect, boiling sugar is the most critical.

2. The boiled syrup is thick and yellowish to the naked eye. Stir up the visible wire drawing with chopsticks and put the chopsticks in cold water. The syrup can solidify quickly, and it is hard and brittle with a bite, but it won't stick to the teeth. If it sticks to your teeth, it means it is not ripe.