1. Take a large pot and put 1 teaspoon of salt, soak the kumquat in salt water for 10 minutes, then scrub the dust off the epidermis
2. Take off the stalk of the kumquat, cut it horizontally into slices, and poke the seeds out of the kumquat with chopsticks
3. Put the sliced kumquat into the blender, add 100 ml of water, and stir the kumquat into a fine puree
4. Pour the beaten kumquat sauce into a small pot, add rock sugar, 1 bowl of clear water, boil over medium heat, turn to low heat and simmer while cooking while stirring with a wooden spatula to prevent the bottom from getting muddy
5. Cook for about 20-30 minutes, until the kumquat sauce becomes thick and can be hung on a wooden spatula.
6. Put the boiled kumquat sauce to cool naturally, put it in a dry, clean container, cover and seal it, put it in the refrigerator and keep it for about one month
