The first method is to prepare some lemons and kumquat and cut them into small pieces. The smaller the better, the easier it will be to cook. Dig out the seeds inside. If you don't remove them, boiled kumquat lemon cream will taste bitter. Then you can pour lemon and kumquat into the pot, then add rock sugar, slowly heat it for three minutes on medium heat, and then heat it. The rock sugar will melt slowly, and the juice of lemon and kumquat will be boiled slowly. Avoid burning the pot. When the juice bubbles, you can keep stirring it with a shovel. After the paste drips slowly, you can turn off the torch and put it in a cool place. After cooling for 20 minutes, it can be put into a jar to prevent colds and coughs.

Method 2: Prepare three dried oranges, some kumquat, lemon, crystal sugar and lemon kumquat, cut them, remove the seeds and cut them into slices. The orange peel needs to be soaked in advance, then shredded, and then a slow cooker is prepared. Put the dried oranges, lemons and kumquat in, sprinkle some crystal sugar layer by layer until all the raw materials are released, turn to low heat and cover, simmer for 8 hours, and stir slightly with the cover opened in the middle.