Tools/raw materials: kumquat 500g, rock sugar 150g, lemon juice 20g, water 100g.

1, kumquat is washed, soaked in light salt water for half an hour, then boiled in kumquat for 3 minutes, taken out and rinsed again.

2. Remove the seeds after the kumquat is cut. Chop up the kumquat again (the more broken the better).

3. Pour 50g rock sugar powder, mix well and marinate for more than 2 hours.

4. Take half a lemon and rotate it in one direction with an egg beater, and the lemon juice will be squeezed out quickly.

5. Filter out the dregs and lemon seeds.

6. I have been marinated for 4 hours, and the kumquat has softened and some juice has come out.

7. Put the pickled kumquat in the pot, and add 100g broken rock sugar, lemon juice and water.

8. After the fire boils, turn to low heat and cook slowly, and stir frequently with a spoon or spatula to prevent the pan from being burnt (be careful not to use an iron pan, but to use a non-stick pan or stainless steel pot).

9, about 30 minutes, the soup becomes thicker. After cooling, put it in a clean and waterless sealed can and store it in cold storage for one month.