1. To make persimmons, it is required to choose varieties with large fruits, correct fruit shapes, flat or slightly raised tops, no longitudinal grooves, high sugar content, moderate water content, and no or few seeds. The persimmon fruit should be fully mature, bright red in color, hollow in the center, and yellow at the curved tip.

2. Peeling: Before making persimmons into persimmons, you must first peel the persimmons. Wash the fresh persimmons, drain the water, and then peel off the skin with a paring knife.

3. Sun-drying: Drying persimmons requires a ventilated and sunny environment. First place the persimmons on a bamboo drawer, and dry the persimmons in a sunny and ventilated condition until the skin is dry (not wet). Use your hands to gently squeeze it into a cake shape.

4. Extrusion: The process of drying persimmons requires two rounds of extrusion. The first persimmons are not fully formed yet. The squeezed persimmons need to be put back on the bamboo drawer to dry in the sun again. After about eight to ten days, squeeze them again (the same method as the first squeeze).

5. Sealing: Put the dried persimmons evenly into a small vat, seal the mouth of the vat with plastic wrap, cover with a lid, and frost the persimmons.