2. Add salt to wash off the fruit wax on the epidermis and remove the fruit pedicle. Remember not to use an iron pan, pour twice as much water into a non-stick pan, add kumquat, add yellow rock sugar after the fire is boiled, stir until the rock sugar melts, and simmer over low heat.

3. What about the amount of sugar? Cooking friends who are afraid of acid should put kumquat at least half, especially when drinking. If you take it as medicine, just put 200 grams of yellow rock sugar into a catty of kumquat!

4. Stew, stew, stew until it is bubbling, gently push kumquat with a shovel, and don't paste the bottom of the pot.

5. Slowly collect the juice until it is thick, then turn off the fire. Squeeze a few drops of lemon juice to taste better.

6. Rock sugar kumquat is refrigerated in the refrigerator. If you have a sore throat and phlegm, take two, which is absolutely good.