Kumquat 1kg, crystal sugar 300g.

Production steps:

Step 1: pour kumquat into a large bowl, add a little water and a tablespoon of edible salt, and then wash it by hand for a while; Then wash kumquat thoroughly with clear water.

Step 2: remove the pedicel of kumquat, then cut it into thin slices and put it in a big bowl; Then add 300 grams of rock sugar, mix well and marinate overnight (marinate for 2 hours), and the marinated kumquat becomes soft and transparent.

Step 3: pour the pickled kumquat into a non-stick pan and boil the water in the kumquat with high fire; Then mix the kumquat slightly; Then don't touch it, let kumquat cook by itself until the water begins to decrease, and keep stirring with a shovel.

Step 4: Cook the kumquat until the soup is getting stronger and stronger. Stir-fry over low heat until kumquat can form balls.

Step 5: Disinfect the sealed glass bottle, fully drain the water, then put the boiled kumquat sauce into the bottle and seal it with a lid. When you want to eat, dig out a spoonful with a clean spoon and soak it in hot water.