1. The cherries are pitted, chopped, and marinated with rock sugar powder for more than four hours.
2. After marinating, pour the soup into the pan.
3. Stir-fry over high heat, stir-fry until the cherries become soft and add rock sugar powder after the water has evaporated. (Keep a high fire during the frying process, keep stirring, I control the temperature at 200 degrees)
4. Continue to stir fry over high heat, stirring constantly, finally add lemon juice after the cherries thicken.
5. It will be out of the pot and bottled after another five minutes of frying. After the mouth is sealed, it is inverted, and it can be stored in the refrigerator after cooling.
