1, back to the powder: soak the glutinous rice for 7 days, filtered dry, sand mixing fried, then ground into fine powder, and sieve with 100 eye sieve, and then placed in a special humidity environment to absorb water, become back to the powder. Back to the powder time of 7 days or so, to pinch the powder into a ball and not collapse can be.

2, churning sugar: churning sugar in Sichuan white sugar 89%, peanut oil 5.5%, 5.5% caramel. Production with the "flower cake" in the churning sugar production methods.

3, powdered sugar: churned sugar and back to the powder mix, and repeatedly rolled to make it soft. Then 40% of the powdered sugar, sifted through a 40-eye sieve, as the bottom and top layer of powdered sugar. The rest of the powdered sugar as the middle layer of powdered sugar.

4, the material: the crunchy peach kernel chopped, with white sugar water wet. Sugar water system to ingredients in the Chuan white sugar 45% dissolved in a pot of boiling water and become (the amount of water is 25% of the white sugar used). The rest of the sugar is then mixed and blended well with the middle layer of powdered sugar.

5, potting: with special wooden pots. When filling the basin, the bottom, the surface of the powdered sugar half, the middle powdered sugar for the total amount of 2 / 3, the first bottom powdered sugar, and use a copper mirror to go flat, and then loaded with the heart of the material (middle powdered sugar), and then go flat, and then loaded with the surface powdered sugar, and go flat and pressed.

6, molding: after loading the basin, in the basin according to the length of about 4.5 cm, width of about 1.5 cm, thickness of about 1.5 cm specifications cut block molding.