October must-have food, sour and sweet memories.
Wash the hawthorn and soak it in water.
Use a knife to cut the hawthorn in half, dig the hawthorn nucleus and stem, and put it in an empty vessel for later use.
Pour the hawthorn into the pot, add water that is not over 3 cm high in the hawthorn, and cook over high heat.
After the pot is opened, continue to boil until the hawthorn is soft and rotten, adjust to a small heat, continue to cook, cook until the hawthorn is sticky, add the right amount of rock sugar.
Stir constantly until the water is completely absorbed to turn off the heat.
After the temperature has been lowered, the prepared hawthorn sauce can be placed in a prepared glass bottle.
* The weight of rock sugar can be adjusted according to personal taste. * After putting the rock sugar, keep stirring on the side of the pot, otherwise it is very easy to paste. * The bottled hawthorn sauce should be completely cooled before tightening the cap and stored in the refrigerator, which can be stored for about 1 month.