1. Cut the hawthorn horizontally and remove the pit.
2. Soak the hawthorn in water, add a little salt, soak it for a while and wash it off.
3. Wear the hawthorn with a toothpick.
4. Put rock sugar and boiling water into the pot.
5. Heat on medium heat to melt the rock sugar. This process takes about five or six minutes. Without stirring, the syrup changes from a large bubble to a dense bubble.
6. When the foam becomes small and dense, adjust to a low heat and continue to boil. When the syrup turns slightly yellow, dip a little bit of the syrup with the tip of your chopsticks and dip it in cold water to take it out, taste it, if it becomes brittle, the syrup is cooked. Sticky, we have to continue to boil it.
7. After the syrup is boiled, add a handful of white sesame seeds.
8. Quickly put the hawthorn skewers, roll in the syrup, cover the syrup and put it out of the pan on the plate (brush a thin layer of oil on the plate to prevent sticking).
9. Put it in the window to cool or put it in the refrigerator to let the syrup solidify and eat it.
