1. Put the kumquat into the dish, first wet the surface of kumquat with water, then add an appropriate amount of edible salt and start scraping kumquat for a while. Adding edible salt can not only remove pesticide residues on kumquat surface, but also sterilize kumquat.

Rinse it with clear water, and then dump the sewage. Then add the edible salt, and add some water to soak for half an hour, so that the kumquat is thoroughly washed.

3, prepare some yellow rock sugar, if you make stew, use it to taste better. Take out the soaked kumquat after half an hour. The pedicel of kumquat is bitter and needs to be removed. After all the processing is finished, put a cross knife on the kumquat, which will make it more delicious when stewing.

4, put 500 grams of water in the pot, and then put the prepared yellow rock sugar into the pot, simmer slowly, and boil the yellow rock sugar to melt. When the yellow rock sugar is about to melt, put the processed kumquat into the pot. At this time, simmer with medium heat and turn it with chopsticks from time to time.

5. When the cooked kumquat is translucent, squeeze the lemon juice. Stir with a shovel and cook until the soup is thick. Turn off the fire, take out the pot and put it in a container.