1. The raw materials used were large, flesh-thick, juicy, strong-flavored, and light-colored varieties, with a maturity of about 90%, with the exception of rotten, injured, dried and raw and green fruits. 2. After ripening cherries should be harvested in the evening, to prevent rain when harvesting, and at room temperature spread out on the feast and cooked overnight. Avoid stacking thick and hot, affecting product quality. 3. After nucleus ripening one night fruit, the nucleus has been separated from the flesh, can be used to nucleus device (with a needle in the chopsticks tied into an equal distance triangle, the inner diameter is about 80% of the diameter of the cherry) The nucleus of the nucleus. 4. Decolorization blanching will be to remove the nucleus of the cherries, immersed in 0.6% sodium bisulfite solution for 8 hours to remove the red surface. For red heavy cherry, the decolorization time can be extended appropriately. Put the decolored cherries in 25% sugar liquid and precook for 5 minutes to 10 minutes, then remove them, and soak them with 45%-50% cold sugar solution for about 12 hours. 5. Candied fruit will be removed, adjust the concentration of sugar to about 60%, and then boiled, the fruit can be boiled, slowly in the slow fire so that the sugar penetrated into the flesh, the fruit gradually translucent. 6. Hang out and remove the fruit, drain the sugar on the surface, place it in a bamboo tray or spread it on a mat and expose it to sunlight. Pay attention to ventilation up and down to prevent insects, dust, and debris from mixing in and turning over each day. Sun 2 days -3 days, after the flesh shrinks, can be transferred to a cool place, ventilated and dry until no sticky hands. It can also be baked in a baking room at a temperature of 60°C-65°C. 7. The packaging is generally packaged in polyethylene plastic film bags. Packing should be sorted before packaging, according to size, color, shape grading packaging. Incomplete particles, inconsistent size, and poor color, separately packaged.