Choose red fruits with uniform size and wash them. Remove the core (can be omitted), cut the red fruit in the middle, dig out the core with a knife, and add your favorite fillings such as bean paste and mung bean paste. Then close the two petals and string them with bamboo sticks, each string is about 20.

Soak the pot in sugar (so that all the red fruits can be soaked in sugar), gently rotate the red fruit string against the foam on the boiling hot sugar and wrap it with a thin layer. The master of candied haws said that dipping sugar seems simple, but it needs skill. If the sugar package is too thick and you eat it without biting the fruit, it is a failure. If the sugar is dipped thinly and evenly, it is considered successful.

Pour sugar and water into the pot according to the ratio of 1: 2, and simmer for about 20 minutes with high fire, while stirring. Notice that after 20 minutes, there is less water and it is boiling fiercely. In addition, sugar has appeared in tiny and dense bubbles, just like light golden beer. You can dip chopsticks in syrup. If you can pull out the silk, you are ready. Put the red fruit string dipped in sugar on the water tray and let it dry for two or three minutes.

The so-called water board is actually a smooth board, which has been soaked in clear water for a long time and has a low temperature. At the same time, wood has water absorption, which can help sugar-coated haws cool down and shape. When cooking at home, you can use a chopping board instead and just soak it in water.

Tip: The boiled syrup is very thick and yellow to the naked eye. Stir the visible picture with chopsticks and put the chopsticks in cold water. Syrup can solidify quickly and bite hard. Also, if the syrup is brushed slightly, immediately turn off the fire and pour it on the Sugar-Coated Berry.