Kumquat Sauce
1.
Buy kumquats and put them in a large basin, add appropriate amount of salt and water to soak and then scrub to clean
2.
Cut the kumquat in half and use the tip of a knife to remove the seeds
3.
Put the de-seed kumquats into a blender and smash them
4.
Put the crushed kumquat sauce into a small pot without oil and water, add rock sugar and heat over medium heat
5.
Cook on medium heat until bubbling in the pot and turn to low heat. Cook for about 15 minutes, during which time you need to stir with a wooden spoon or tool to avoid sticking the pot
6.
When the rock sugar melts slowly, the juice in the pot is slowly dried, squeeze in the lemon juice of half a lemon, stir evenly, continue to heat for 5 minutes and let the pot cool
7.
The container used to hold the kumquat sauce must be heat-resistant and fit into the oven. Use hot water to blanch the container and pour out the hot water without wiping.
8.
Put the empty bottle directly into the oven to dry, the temperature is 100-150 degrees, a few minutes; then put the kumquat sauce that has cooled down at room temperature into the bottle, and store it in the refrigerator after cooling.
