Cooking Steps

1. 

   Step1:Wash fresh hawthorn.

2. 

   Step2:300 grams of soft white sugar and 200 grams of rock sugar. Ready.

3. 

   Step3:Put some water in the pot. Cook the hawthor

4. 

   Step4:Cook for about ten minutes. When the Hawthorn begins to crack, remove it immediately. Don 't overcook it. Because I'm going to check it out later.

5. 

   Step5:Take it out and let it cool.

6. 

   Step6:With a little pinch of your hand, you can get rid of the core. Be careful not to core or pedicel the hawthorn. It's very easy to remove the core and the pedicle after cooking. What's more, remove the core and the pedicle after cooking. It can keep the red of Hawthorn to the maximum extent. The red color is on the Hawthorn skin.

7. 

   Step7:After the hawthorn is cored and pedicled, put it into a blender and add 300g of clear water.

8. 

   Step8:Stir at high speed to make a paste.

9. 

   Step9:Filter the Hawthorn paste.

10. 

    Step10:You can see how important it is to sift impurities. Don't worry about it.

11. 

    Step11:Filter and wash once.

12. 

    Step12:Four or five times. See how delicate.

13. 

    Step13:Pour the filtered Hawthorn paste into the non stick pot. Add 150g to 200g water. Stir fry Hawthorn paste over medium low heat.

14. 

    Step14:Hawthorn paste starts to bubble. Pour in soft white sugar and iced sugar.

15. 

    Step15:Keep stirring with a shovel all the way to avoid pasting the bottom of the pot. I sometimes light fire. Sometimes light fire. Stir fry alternately.

16. 

    Step16:Stir fry until it's thick. Shovel a little Hawthorn paste with a shovel. Scratch the Hawthorn paste with your fingers. It won't close together. It means that the Hawthorn sauce is stir fried.

17. 

    Step17:Put it in a container. Cool it. Seal it. Refrigerate it in an oven. It can be eaten for a long time.

18. 

    Step18:Finished product. What a beautiful color.