How to prevent cracks in making jujube slingshots

After being collected in Mu Cha, they should be boiled with salt water and potions to prevent parasites and eggs from getting on the branches. Because air drying is a long process, it is easy to be eaten by insects if it is not cooked at high temperature. The cooked Mu Cha is naturally dried in the shade, and then peeled and processed. It is best to polish the processed slingshot with wax outside and then polish it evenly with a soft cloth. This slingshot not only glows, but also prevents sweat soaking and cracking due to moisture! Use it longer!