How to make loquat sauce at home is as follows:

Materials: fresh loquat 5kg, Chuanbei mother of pearl 10g, rock sugar 1.25kg, salt 10g.

Steps:

1, Chuanbei mother of pearl does not need to be washed.

2, grind it into powder with a wall-breaker and try to beat it as fine as possible.

3, loquat should be cleaned, you can soak for half an hour, and then to rub off the surface of the fuzz.

4, peel the loquat, remove the core.

5, no need to add water, all the loquat into the wall-breaking machine into pulp.

6, the loquat pulp into the pot, first with high heat heating boil, and then turn to low heat simmering.

7, put the rock sugar continue to simmer, to constantly stir.

8, to be thickened a bit, add Sichuan shellfish powder, continue to stir constantly.

9, the whole boiling process lasts about 3-6 hours, and finally add salt can be.

10, Chuanbei loquat paste is ready, cooled and put into the refrigerator can be stored for more than a year, the longer the preservation time, the darker the color.