1. Wash the kumquat.
2. Use a knife to cut 4-5 knives in the middle of the kumquat, do not cut, press the head and tail to the middle to squeeze out the seeds.
3. Squeeze out all the seeds one by one, but work hard.
4. Put the kumquat in the pot and put the rock sugar. (Put it according to your own taste.)
5. Pour in a small amount of water, cook on low heat until the sugar melts, the kumquat feels a little transparent, the water is dried, and the honey is thick. Put it in a glass container.
6. Don’t waste the sticky honey juice in the pot. Pour a cup of boiling water, turn the pot, and cook until the honey juice is dissolved in the water.
7. Snack or soak in water can be used to relieve cough and reduce phlegm.
Tips:1. Use glass or porcelain for kumquat containers, not plastic.
2. It can be stored in the refrigerator for 1 week. It is made at home, without preservatives, and should be consumed as soon as possible.
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