1. Wash the kumquats one night in advance.
2. Cut the kumquats with a knife and marinate them with white sugar. Seal them and put them in the refrigerator.
3. The next day, take the pickled kumquats out of the refrigerator, add rock sugar and cook, the moisture will be precipitated, and slowly cook them over medium heat.
4. When boiling, stir fry and avoid sticking to the pan.
5. Add lemon juice 5 minutes before serving.
6. Ride out to fill the bowl and finish
Tips:If you don’t like the pulp, you can cut it into smaller pieces, or beat it with a food processor.
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