The steps for boiling loquat paste are as follows:

Material preparation: 4 pounds of fresh loquat, 600 grams of yellow rock sugar, 4 grams of Sichuan clam, etc.

1. For fresh loquats picked from the tree, use scissors to cut off part of the fruit base, being careful not to damage the peel. Loquat pulp rots easily when exposed to water. If the skin is injured or damaged, pick it out and eat it later.

2. Pour an appropriate amount of water into the basin, put the loquats in, and gently wash the surface and both ends with your hands.

3. Place it in a cool and ventilated place to control the moisture. You can also dry it gently with kitchen towels.

4. Tear off the loquat pedicle, peel off the skin, then break it open and take out the core. Do not remove the film next to the core.

5. Put the pulp into a bowl and set aside.

6. Pour the loquat pulp into the pot, add rock sugar, heat over low heat and stir.

7. The loquat begins to slowly release water at this time. After 5 minutes, there is obvious moisture. Continue to heat and stir from time to time. After 10 minutes, the moisture reaches the maximum.

8. After 20 minutes, the rock sugar has completely melted. Continue stirring continuously. After 40 minutes, part of the water has evaporated. After 50 minutes, the meat will be a little sticky, and some jam will splash out from time to time. At this time Be sure to wear anti-scalding gloves.

9. When it reaches this relatively viscous state, add Sichuan clam powder and continue to heat and stir.

10. The pulp is all soft and translucent, and it will hang on when you lift the shovel. In this state, it will become more sticky after cooling.

11. Bottle it when it is warm. After it is completely cooled, cover it with a lid and keep it refrigerated.