1. Soak the kumquats in light salt water for 2 hours to rinse off and set aside
2. Cut into petals and shave the nucleus. This is more troublesome and you need to be patient
3. Put the cut and pitted kumquats into a larger container and pour the sugar
4. Stir and marinate for 20 minutes
5. Add rock sugar to the pot
6. Add cold water to a boil
7. Boil in sugar water and open into kumquats
8. Bring to a boil
9. The kumquats that have been boiled become transparent, and the soup is thick, so you can turn off the heat
10. Use the material in the rod to process the result mud
11. The cooking stick is pureed, and it tastes good if you eat a bit of particles
12. After cooling, the cans are put into dry, oil-free and water-free airtight bottles to keep them fresh.
13. When drinking, take a spoonful of kumquat tea and put it in a cup with warm water and add honey. A cup of moisturizing kumquat honey tea is ready
Tips:The kumquat must be pitted, otherwise the kumquat tea will not taste good
