Tools/materials: fresh persimmon, sugar, flour, oil.

1. The persimmon is washed, pedicled, cut in the middle, and the pulp is dug out with a spoon. Be sure not to damage the skin of persimmon.

2. Add a proper amount of sugar to the pot and heat until the sugar melts and becomes caramel.

3. Then add persimmon pulp, cook slowly with low fire, and keep stirring until the persimmon pulp becomes soft and melts into sugar, forming a thick jam.

4. Fill the cooked persimmon sauce into the hollow part of the persimmon to ensure that each persimmon is filled evenly.

5. Add an appropriate amount of oil to the pot, and the oil temperature will rise to about180 C. Put the persimmon in the pot and fry it on low heat until the surface is golden. Then take it out with a sieve and put it on oil-absorbing paper. You can eat it when it is completely cold.