1. Put 150g rock sugar into the pot. It is best to choose a shallow pot for boiling syrup, which is slightly longer than a bamboo stick, and it is more convenient to operate when wrapping syrup.

2. Pour150g water into the pot. The amount of water is the same as rock sugar. If there are more hawthorn skewers, you can increase the amount of rock sugar, as long as the ratio of rock sugar to water is one to one.

3. First, heat and boil with high fire, and cook the rock sugar until it is completely melted.

4. When you see a big bubble in the pot, change it to slow cooking immediately.

5. Cook slowly with low fire until the syrup in the pot has a lot of bubbles, the color becomes yellowish, and the syrup is almost cooked.

6. If you don't know how to judge, you can prepare a small bowl in advance and put it in cold water. Dip chopsticks in a little syrup and immerse them in cold water. The syrup will condense into transparent crystals. If you pinch the crystal with your hands and it is hard, or bite it with your teeth, it means that the syrup is ripe.