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1. First prepare 5G konjac jelly powder
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2. Prepare 600ML Sakura Sweet Wine
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3. Mix the two completely and stir evenly
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4. Soak the salted cherry blossoms in clear water
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5. Add appropriate amount of sugar to the prepared jelly juice according to personal taste, then put it on the fire and heat it until boiling
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6. Pour the boiling jelly juice into the mold, and put a cherry blossom in each
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7. There is no mold, you can use a bowl instead
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8. After it is completely cooled and solidified, it can be demoulded
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