Plums can be picked when their hair has just shed and started to shine. Grading after harvest, soaking in clear water, and draining to make salt blank. Every 100 kg of plums needs 8 kg of salt and 500 g of alum. Mix the salt and alum evenly, put them into jars according to the layers of fruit and salt, and each jar contains 125 kg of fruit. Marinate in the tank for 3 days to form a salt blank. Soak plum blank in water for half a day, and rinse to remove salt. Take it out, press it dry, soak it in 30% sugar solution with a little green food pigment, and take it out and drain it after half a day. Honey stains are in the proportion of 100 Jin of plums and 80 Jin of sugar. After half a month, put it in a pot with sugar solution to boil, take out the drained sugar solution, and dry it in the sun to get sweet dried plums. If more than a dozen cuts are made at one end of the plum with a knife before the candied fruit is made, and then the core is removed, the hand plum is made. If the plums are preserved in a sugar solution with a concentration of 60% after the first honey soaking, it is called rain plum.