Ingredients: 500g fresh apricot. Fine sugar180g,

1, clean fresh apricot and drain. It is suggested to use hard apricot or small apricot with a little green head, not too soft, or it will become apricot sauce when cooked. The smaller the apricot, the better.

2. After all the apricots are pitted, mix well with fine sugar for pickling. Wrap the apricot meat evenly with fine sugar, cover and seal it, and put it in the refrigerator for pickling for 6 hours.

3. Pour the apricot meat and the pickled sugar water into the soup pot together, and heat it on low heat. The sugar water should not pass the apricot meat. If the sugar water is not enough, you can add a little pure water, and be careful not to add too much. When heating, stir from time to time to prevent the bottom from being burnt. After boiling, turn off the fire for 30 seconds, soak the cooked apricot meat in sugar water and refrigerate for 24 hours.

4. Take out the apricot meat and drain the water with a strainer. Spread apricot meat layer by layer on a baking net, put it into a fruit dryer, set the temperature at 80 degrees, and bake for 12 hours. If you use an oven, the temperature and time are the same, bake one layer at a time. If it is an air oven, you can put multiple layers and bake at the same time.

5. After 12 hours, the fruit dryer stopped working and dried apricots were taken out. Put it on the lid and let it cool. If you can't finish it, seal it and can it.