Yang Meigang

1

Prepare fresh Yang Mei, wash the water several times。

2

Put it in the pot, and pour it into the water (water is almost equal to Yang Mei) and put some salt (salt for insects and acids)。

3

Burn it and pour the salt water out of the pot。

4

Add appropriate quantities of water to the pot, white sugar or ice sugar, and sugar can be added as appropriate (water is not much, no more than Yang Mei, if it's too much, there's some sour, sweet, sour and sweet, and can drink and do other, like frozen, ice, etc.)。

5

After burning, the fire continues to burn, leaving aside a layer of foam on the top (just once in a while, without often mixing)。

6

The water in the pot is almost dried up and the fire continues to boil, and this is a time when it's often to mix up and down, like a scrunch, in order not to make a pot (as long as you don't flip the shovel, don't worry about Yang Mei breaking up)。

7

With less water in the pot, keep cooking, and remember, you'll have to flip, and you'll get smaller, darker, and you can cook more if you like

8

I was not very dry, so I kept it in the oven for a while, mid- or upper-middle, for more than an hour at 120 degrees。

9

You've done a good job, you've done a good job

10

It's so delicious that you can keep your mouth shut。

1. There is no strict requirement for the amount of waxberries and sugar; just add them according to your own taste. 2. After the water in the pot has dried up, be sure to switch to low heat and cook slowly. Keep stirring constantly to prevent the pot from burning. 3. I used a basket of waxberries, about four jin, which filled the pot exactly and yielded one baking tray of dried waxberries. 4. The entire cooking process is quite time-consuming, so please be patient. 5. Since the homemade version contains no additives or preservatives, it is best to consume it as soon as possible. If it is dried thoroughly, it does not need to be refrigerated; just store it sealed in a cool place.