1. Wash and dry hawthorn (otherwise the sugar will not hang), and remove the fruit stalks. Dig out the core and cut it in half.

2. Put a walnut or orange petal or banana slice between each half and string it on the bamboo stick. (or toothpick)

3. Put sugar and water into the pot, the water is slightly less than sugar. Boil it. Turn down the fire a little more.

4. Cook for about 10 minutes, stir with chopsticks ~ Cook for another 2 or 3 minutes, and you will see that the sugar in the pot turns yellow slowly ~

5. Sprinkle sesame seeds into the pot immediately, and pour sugar on the hawthorn skewers with a spoon.

I'm too slow ~ it's a little mushy when I pour the second string, and it solidifies too fast to stick sesame seeds. I suggest you sprinkle sesame seeds directly into the syrup.

6. Then find a clean board and bang the candied haws on the board. You can eat it later ~ It's really sour and sweet ~ Wow, hahaha ~ ~ ~

I heard that using rock sugar is more authentic, but the practice is not the same ~ it takes half an hour ~

Not much sugar is used ~ it is estimated that 200 grams ~ half a glass of water ~ remember to use a small fire.