Ingredients: 500g of kumquats, 150g of rock sugar, 20g of lemon juice, 100g of water

Making Steps:

1, the necessary ingredients. Divide the rock sugar into two parts, 50g is fine rock sugar powder, 100g is slightly coarse rock sugar.

2, kumquat washed and soaked in lightly salted water for half an hour.

3. Boil water, add kumquats and cook for 3 minutes. Remove and rinse again.

4. Cut the kumquats and then remove the seeds.

5: Then cut kumquats (the more the better).

6. Add 50g icing sugar powder, mix well and marinate for more than 2 hours.

7, take half a lemon and beat it in one direction with a beater bar, the lemon juice will be squeezed out quickly.

8. Strain out the scum and lemon seeds.

9, I marinated the kumquats for 4 hours. The kumquats got soft and some juice came out.

10: Put the kumquats into a pot after pickling, add rock sugar, lemon juice and 100g of water.

11: Boil the kumquats over high heat, then turn it to low heat and boil slowly, stirring frequently with a spoon or spatula to prevent the paste (note that don't use an iron pot, but choose a non-stick or stainless steel pot).

12, simmer for about 30 minutes, the soup becomes thicker can be.

13, after cooling, put it into a clean and waterless sealed jar. Refrigerate for a month.