1. Weigh 500G fresh hawthorn.
2. After washing it, remove the stalk and core.
3. Add 200g of water to a boil on high heat, then cook on low heat for 15 minutes.
4. The boiled hawthorn is filtered and rolled into a puree.
5. 250g rock sugar is boiled with water until it turns yellow and thicker.
6. Pour the boiled hawthorn into the syrup and stir until fully incorporated.
7. Pour it into the fresh-keeping box, shake it vigorously to make the surface level, and put it in the refrigerator for refrigeration. I made it at night and it turned into hawthorn cake the next morning.
8. Cut into pieces in the morning, and the sweet and sour hawthorn cake is ready π.
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