1. It is best to use polycrystalline rock sugar (both white sugar and single crystal rock sugar can be used). If the rock sugar is big, you can bake it in the microwave for a few seconds, and then gently break it with your hands.

2. Choose fresh and full hawthorn, wash and cool to remove water, cut the hawthorn from the middle, dig the core with a knife, and align the gaps.

3. String the pitted hawthorn with a clean bamboo stick from small to large, and string a few at will. If there are children at home, it is better to cut off the tip of the bamboo stick, which is safer.

4. The ratio of crystal sugar to water is: 1: 1, and put it in a pot, preferably a stainless steel pot or enamel pot.

5. Boil sugar. When the gas stove is on fire, you can't stir it. When big bubbles appear, turn to medium heat and shake the bottom of the pot by hand while cooking to avoid the phenomenon of uneven heating and paste the pot. Turn to a small fire in the middle, and then bite with your teeth. It's good to feel that your teeth are not brittle. If it is a master, it is unnecessary. Boiled sugar must leave the fire at once.

6. Dip in sugar and prepare a clean chopping board with a thin layer of water by hand. Turn the bundled hawthorn gently over the foam on the boiled hot sugar, wrap it in a thin layer, and quickly put it on a water tray to cool for two or three minutes. When you touch sugar, you must move quickly. If you slow down, the sugar will cool and solidify. It takes skill to dip sugar. If the sugar is wrapped too thick, it will affect the taste. Sugar should be dipped in a thin layer.