1, take half a basin of warm water, add salt, stir evenly, soak kumquat in salt warm water for 30 minutes, and then take it out and drain it.

2. Slice kumquat with a knife. Don't throw kumquat cores out of the slices, let them mix in kumquat slices, which have good medicinal properties.

3. Crush the rock candy (there is really no need to use sugar for rock candy), sprinkle the rock candy on kumquat, put it in the freezer, and marinate 15 hours.

4. Pickled kumquat is stuck. If you don't think there is much chewing gum, you can marinate it for a while.

5. Steam the pickled kumquat in a steamer for about 50 minutes.

6. Put the steamed kumquat into the pot, stir fry slowly with low fire, and pectin will slowly ooze out.

7. If it is too sticky during frying, you can add some water appropriately. Wait until kumquat changes from golden yellow to mature yellow.

8. Pour the fried kumquat into a bottle, pour a proper amount of honey on it, and package it. You can eat it in a day or so.