First, prepare raw materials.
Second, control the moisture after washing the hawthorn.
Third, the hawthorn with dry water control is roughly arranged after pedicled, and similar fruits are put together.
Fourth, string the hawthorn with bamboo sticks.
5. Prepare crystal sugar and water according to the ratio of 1: 1
Six, put the rock sugar and water into a non-stick pan.
Seven, until there are fine bubbles, the color is yellowish, and it will solidify within 30 seconds after stirring up the syrup. The solidified icing tastes crisp.
Eight, the string of hawthorn is evenly wrapped in syrup in the pot.
Nine, quickly put it on a non-stick baking tray and cool it.