1. Select seven or eight ripe apricots, wash them, break them open and remove the stones. (The apricot varieties that are seven to eight mature, green and yellow, and separated from the pit are the best. Choose the ones that are sour)

2. Put 300 grams of sugar and 200 grams of water into a stainless steel pot and bring to a boil over high heat (the remaining 100 grams Grams of sugar will be used later)

3. Add apricots and cook on low heat for 10 minutes; then add 100 grams of white sugar and cook on low heat for another 20 minutes. Stir slightly during the process to avoid sticking to the pan. Just keep it on the bottom, be careful not to break the pulp.

4. Cool the cooked apricots and place them. After 4-5 hours, drain the sugar liquid from the whole apricots and put them on a plate to dry for 2 days. If you are in a hurry to eat them, you can also dry them for a day. (The texture of the pulp after cooking is very clear, as if it is transparent; the drained sugar liquid can be poured out during the process; after the apricots are removed from the pot, a certain proportion of mineral water can be added to the remaining juice and crushed pulp. , boil and make apricot juice, which tastes very good)

5. After drying, the preserved apricots can be placed in the refrigerator and can be eaten for a few more days, or they can be placed in a small box and carried Also convenient.