The steps are as follows:

1. Let’s wash the hawthorns first. I saw hawthorns for sale in the market yesterday, so I bought a pound. After cleaning, I added a spoonful of salt. Continue to soak for 10 minutes;

2. Then we take out the hawthorn and drain the water, or dry it directly with kitchen paper towels, as long as there is no excess water on the surface, we will wipe it after Remove the core of the hawthorn, use a knife to cut around the hawthorn, then hold it with your hand and gently turn it, the hawthorn will be divided into two halves, it is easy and hassle-free, and then pick out the seeds;

3. Next We string them all up with bamboo skewers. There are still a lot of signatures left for making Bobo Chicken in the summer, and they are just right for making candied haws in winter. In fact, most of the candied haws we sell here are not seeded, and everyone prefers that. It feels like spitting out seeds, and it is easier and more convenient to skewer them directly. I skewered half of the hawthorns with and without seeds;

4. After the hawthorns are skewered, boil the sugar. Add 500 to the pot. Grams of yellow rock sugar, 500 grams of water. If you don’t have yellow rock sugar, you can also use white rock sugar or white sugar. The ratio to water is 1:1. Boil it over medium heat first. After all the rock sugar is boiled, turn to low heat. The only thing you need to pay attention to at this time is One thing, don't move the pot and don't stir;

5. Add 2 drops of white vinegar until it turns amber. This step is the secret to keeping the candied haws crispy. I can try it first, use chopsticks to dip some sugar in the pot, and then quickly put it into cold water. After 20 seconds, we will take it out and pinch it. If it is crunchy, it is ready. If it is soft, it is not yet. After boiling it well, the candied haws will not be crispy and will stick to the teeth;

6. At this time, add 1 handful of white sesame seeds to the pot and turn to the lowest heat;

7. The next step is to put the hawthorns in and wrap them in sugar. You have to work quickly. First prepare a clean cutting board, then apply a thin layer of water with your hands, and then put the skewered hawthorns on top of the boiled hot sugar. Turn the foam gently; wrap it in a thin layer and quickly put it on the cutting board to cool for 2-3 minutes, then place it in a low temperature place to freeze for 1-2 hours. The candied haws are ready.