Select good quality ripe apples, washed and peeled to the heart, cut into thin slices about 6 mm thick, quickly put in 3% salt water to protect against oxidation. Then, remove and drench the water, string or other forms, smoked sulfur for 1 hour (using sulfur as the sulfur in the room as 0.4% of the raw material). Then dry (control temperature about 70 °C, time 6 hours), master 8 to 90% dry, and then sealed in the storage room 15 days soft. Finally, according to the apple dry quality classification, if there is mildew removed, the good elasticity is superior. After packaging, you can sell it.