1. Soak the green plum in salt water for two hours, and the ratio of 2 teaspoons of salt per pound of green plum to reduce the sour taste.
2. Put the green plums in boiling water, boil for 5 minutes, and then boil the green plums at the ratio of 1 catty of green plums to 1 teaspoon of salt, and boil for about five minutes.
3. The cooked green plums, wait to cool (to room temperature), and remove the core in the middle.
4. The nucleated green plum is put into the pot again, and rock sugar is added. The proportion of sugar is about 1/3 of the green plum in volume (the proportion of sugar can be adjusted according to personal preference). It is best to add 1/6 teaspoon of salt to 1 jin of green plums. The effect of adding salt is to make the flavor more mellow; otherwise, the taste will be thin if the sugar is light. After boiling, simmer for ten minutes on low heat. Bottling.
