1, peeling: Sichuan white sugar and maltose are dissolved in water and boiled. The amount of water added is about 40% of Sichuan white grain, and the sugar temperature is about 135 degrees Celsius. When it's "crisp", take it out of the pot and turn back to white.

2. Core-making: Sichuan white sugar and cooked sesame powder are mixed, stir-fried with heat, and then wrapped;

3. Molding: White sugar is wrapped in the core, sealed evenly, then drawn into strips with a diameter of about 1.8 cm, and then cut into sections with a length of about 10 cm.

4.Hemping: put the shaped sugar blank into a sieve and put it into the steam of a boiling water pot for aeration. It is necessary to continuously rotate the tower gas to evenly receive the steam, and then mix the sesame seeds. Sesame needs to be roasted first, and hemp has a better effect.