1. First, wash the fruits for later use, prepare rock sugar and boiling water (or white sugar, but the color of white sugar will turn black if you cook it for a long time, so rock sugar is better).
2. Prepare bamboo sticks. If the fruit is too big, you can change the knife.
3. Match the fruits freely and skewer them, and the embryonic form of "Bingtang Haws" has come out.
4. Boil the syrup. This requires a little patience. Add boiled water to the rock sugar, slowly simmer it on a low heat, without turning it, otherwise the syrup will stick to the pot wall and it will be wasted. Second, cleaning is not easy.
5. The way to determine the effectiveness is to pick up some syrup with a bamboo stick, and then submerge it in cold water. You can see that the syrup is solidified and crunchy. It is enough for heat.
6. Pour the syrup on the fruit quickly, don't pour it over and over again, the hot and ripe fruit will affect the taste. Keep it in the refrigerator.
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