Cooking Steps

1. 

   Step1:Clean and remove the core of fresh hawthorn.

2. 

   Step2:Cut the Hawthorn into small pieces. Pour into the pot and add a little water.

3. 

   Step3:Add 50 grams of sugar. Cook for about five minutes first. The pulp can be slightly crushed by pressing.

4. 

   Step4:Pour the Hawthorn pulp into the blender and mash it.

5. 

   Step5:Filter the Hawthorn puree once. It will be more delicate. Pour it into the pot again.

6. 

   Step6:Add the remaining 150 grams of sugar into the puree in several times. Over medium and low heat, stir continuously.

7. 

   Step7:Stir fry until the lines are not easy to disappear and the mud does not drip.

8. 

   Step8:Use a scraper to smear the puree on the flat baking tray. Do not be too thick. About 2mm thick (if the baking tray is not made of non stick material, put a layer of tin paper under it).

9. 

   Step9:I used the oven to bake at 80 degrees for an hour. Then I dried it for a day. The four sides were detached. I could easily lift it up and cut off the edge.

10. 

    Step10:Divide it into small pieces as needed, roll it up again, and wrap it with plastic wrap, which is no different from the one on the market.