Every autumn and winter season, when a large number of hills on the street are listed, I will buy some home, make fried red fruits, sour and sweet, and appetizing and digestion. I just made another pot, took a photo and sent a circle of friends, and saw the cookbook message to the recipe, so I recorded it. Fried red fruit, I like to use that kind of bigger, fleshy face soft, if you buy the fruit is tight, you have to cook for a while.
Wash the hawthorn and drain the water, prepare a cap and go to the core. The cap must also be cleaned.
Be patient with this step. Use a pen cap to align the nucleus in the middle of the mountain. After inserting it, rotate it and push it forward. It is very convenient for the core to be taken out completely. Handle all the haws in turn.
Put the hawthorn into the pot (use a shabu-shabu or stainless steel pot, do not use a wok), add water to the pot, and the water is just above the mountain.
Cover the lid and let the fire boil.
Then add rock sugar, my family is so sweet, so add 200 grams of rock sugar, if you do not like sweets, you can add 150 grams of rock sugar. Do not cover the lid, and cook it all over medium and small.
Ten minutes later, the soup in the pot began to take in dense bubbles, gently push the hawthorn in the pot with a shovel, and the movement should be gentle and not shredded.
Continue to cook in small and medium heat. After twenty minutes, the hawthorn fruit becomes darker, the soup in the pot becomes less and thicker, and then the fire is opened.
After two minutes, turn off the fire and sprinkle with osmanthus. No osmanthus can ignore this step.