Persimmons are hard when they are born, they are cooked and very soft, and they are not easy to store. Make it into a persimmon sauce and leave it for a long time. The practice is very simple, come and try it!
The surface of the persimmon is clean and the water is dried.
Peel the persimmon, stalk it, go to the pot, and put it in the pot. Add rock sugar (friends who like sweeter can put more). A small fire, stirring for 10 minutes, can become sticky.
Heat into the container.
Seal the lid, cool it thoroughly, and put it in the refrigerator (use clean utensils when eating, and deteriorate on one side).