When it was time to remove the hawthorn cores, I realized I had forgotten to get a tool for core removal.
With no other choice, Fu Yu could only manually remove the cores.
Using a small knife, I scraped off the connections at both ends, cut around the middle of the hawthorn, and pried it open, easily removing the core.
Immediately after cleaning each hawthorn, I had to throw it into saltwater to soak, to prevent oxidation.
Put the hawthorn in a stainless steel pot, pour in water, and add rock sugar and white sugar to simmer together.
Since it was necessary to prepare hawthorn cake and hawthorn jam at the same time, a large quantity of hawthorn was needed.
When the pot opens, wait for the rock sugar and white sugar to dissolve, and the hawthorn becomes soft, then separate a portion with the soup.
The separated hawthorn is placed in a new pot, simmering over medium heat.
