200g carambola, 0/5g rock sugar/kloc-,7g salt and 5g liquor.

Second, practice.

1. Take out the washed carambola and remove the edges and corners on each petal of carambola with a knife. Cut it into five-pointed star pieces along its petals, and then sprinkle a layer of salt on it. After pickling for an hour or two, it will lose moisture and sour taste. Put it on a plate to dry.

2. Add some water to the rock sugar and boil it to melt into water. After cooling, add two or three small cups of white wine.

3. Put the dried carambola into the glassware (note that the glassware should be clean and free of oil and water).

4. Finally, add the prepared crystal sugar water, seal it, and you can eat sweet and sour carambola the next night.