Process flow: raw material selection → except for fruit shank, bracts → cleaning → color protection hardening → rinsing → sugar stain → sugar cooking → baking → shaping → finished products. 1. The selection of raw materials chooses dark red color, dense fruit texture, high hardness, complete fruit shape, toughness, resistance to cooking and less juice varieties, such as due to card, early red light, ladder and so on. 2. After cleaning, the fruit of the stalks and pods should be washed repeatedly with flowing clean water and drained. 3, color protection hardening treatment Drain the fruit into the 0.1% -0.7% concentration of calcium salt and sulfite solution soak 5-8 hours, depending on the soaking time and maturity level. Soaking time is too long and the flesh is rough and has poor taste. If it is too short, it will not be hardened and protected. 4. Candied, candied and hardened fruits are rinsed with water to remove the liquid. Then dip for 10-12 hours in a dilute sugar solution (concentration of about 40%), remove and heat the sugar solution to increase the concentration, add the appropriate amount of citric acid, pour the fruit into it, and dip for 18-24 hours. Add sugar to cook until the soluble solids content is greater than 65%, then soak for about 20 hours, remove the fruit and drain. 5. Bake the drained fruit to a temperature of 55-60°C until it is sticky. Note: The baking temperature is too high, the texture of the fruit is hardened; the temperature is too low, the time is prolonged, and the color is affected. 6, shaping the baked fruit into a flat conical shape, according to the size of the color classification. Packaging with non-toxic cellophane and plastic bags.