Select fresh and full-fledged Li Guo fruit, remove the rot and diseases and pests, and clean it. Soak the fruit with hot sodium hydroxide solution at a concentration of 2% and a temperature of about 95°C for 3 to 5 minutes. Rinse the remaining lye with water and place in a 5% salt solution for 20 minutes. Remove and then put into 0.1% sodium sulfite, 0.1% vitamin C, 0.1% citric acid and 0.1% calcium chloride mixed solution, color protection hardening for 20 minutes, clean water flush residual residual color expansion solution. The color-protected Li Guo was added to the boiled 40% sugar liquid (containing sodium benzoate and 0.5% agar), boiled for 5 minutes, and immersed at a constant temperature of 65C. Drain the sugar liquid on the surface of Li Guo and bake it at 45-55°C. During this time, it is necessary to turn over the pan to make the baking and heating even. After drying, it can be packaged.
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