2. Take out one hundred grams of Lysimachia christinae and soak it to remove salt.
3. Wash the salt flowers above and soak them for at least 2 hours.
4. Put it in a pressure cooker (be sure to use a pressure cooker), and boil the water with stone flowers until the water boils, then cover the lid. Medium-high fire is timed for 20 minutes.
5. After fishing out, the scenery will become fat, and the pulp in the pot can be put with sugar.
6. After the first cooking, it is too thin and solidified, then add it to the pulp to continue cooking, and press it in the pressure cooker for another 20 minutes.
7. Cook to about half of the original, and turn off the fire when it starts to appear sticky.
8. Pour into the mold and cool.
9. Put it in the refrigerator to cool for two hours, then solidify and pour it out.
10, you can buckle it out to put jam or fruit, cut it with a knife or dig it with a spoon.