First prepare red apples. This amount depends on how much you like apples and its price. We produce apples here, so they are cheap and good. Big red Fuji can buy five to six catties for ten dollars, so it doesn't hurt to do more. So I make one basket at a time.

Wash, peel and core apples. It is suggested that each apple be divided into eight parts. If it is too small, the apple will dry up and have no meat feeling. If it's too big, it's quite anxious to work for half a day.

Then steam in a steamer for 12 minutes, steam until cooked, and poke it gently with chopsticks.

Then expose the steamed apple slices to the sun. I use the shelf in the oven to dry it. You can also use other tools, as long as you can keep up and down.

Two days in the sun in winter is almost enough. When the sun is half dry, it will be OK if it shrinks by half.

Rinse the dried apples that have been dry for two days with clear water to wash away the dust. Then steam in the steamer for another ten minutes.

Steamed, continue to dry. It is relatively easy to bask in the sun for the second time. If the weather is fine, it only takes one day. If you want to keep it for a long time, it is recommended to dry it. If you like the wet smell, you should spend less time in the sun. It rained here these two days, so I baked it in the oven for the second time.

The oven was opened at 80 degrees and baked for about two hours. This degree is just right, sweet and sour, very tenacious!

If there are no conditions, you can also use an oven instead. The oven temperature should not be too high, about 80 degrees. The baking time is uncertain and may take a long time. Specifically, the state is the same as the sun.