1. Soak the strawberries in clean water for a while and wash
2. Cut the strawberries into thumb-sized cubes
3. Put sugar in the diced strawberries, remember to put them layer by layer
4. Soak in powdered sugar for about 2 hours, until the strawberry water is overflowing
5. Boil in a casserole, first on high heat, then change to low heat and cook slowly
6. Let the cooked sauce cool
7. Bottle the cold sauce, remember to squeeze a few drops of lemon juice before bottling, which can extend the shelf life
Tips:When cooking strawberries, stir them slowly with a spoon to avoid stickiness on the bottom of the pot. When bottling, make sure that there is no oil or water in the bottle, so that the sauce is not easy to spoil.
