Cyan plum sauce

1

When cyanide arrives, it rubs off its surface white wool with coarse salt, removes its tails, and washes it。

2

Buffling the night with salt water (or more than seven hours)。

3

Cold water and a small amount of salt shall be inserted into the pot, and the small and medium fire shall cease fire as soon as it becomes yellow. Green plums out of cold water。

4

Get rid of the green plum。

5

The plum fire is boiled, mixed to prevent the bottom。

6

When the meat starts to break, add ice sugar, a small fire, and be careful to mix。

7

Once the fruit and meat are slightly transparent, the core will be removed after separation. ♪ Nuclear can burn meat without wasting ♪。

8

The rest of the meat continues to be boiled in a small fire, which can be shut down in a bubble。

9

Into the high-temperature-resistant container after the heat is sterilised。

10

It's all bottled and sealed。

1: It's not hard to kill young people. 2: A small fire for the whole trip, watch out for the mixing. 3: Try not to use iron pots (stainless steel, ceramics, etc.). 4: The boiled white mum will leave it behind lightly after the fire does not affect the beauty of the canned sauce. 5: The sauce will be thicker when it cools, so it doesn't have to be very thick when it boils. 6: Pay attention to the distinction between green plums and wild almonds。