1. Peel the fresh longan and core. Then chop it, or smash it in a food processor, add half a lemon juice and smash it together and pour it into a stainless steel skillet.
2. Turn the high heat to a low heat, add sugar, stir frequently during the cooking process to prevent the bottom from sticking
3. Slowly, the color of the sauce will turn yellow and darker, and more attention should be paid to stirring
4. Until the juice is almost turned to amber, turn off the heat
5. After a little cooling, bottling.
Tips:A sauce with mixed blessings. I dare say it is not popular. A small number of people may like it because it is too sweet and too sweet. Although the use of sugar has been controlled, longan itself is a sweeter fruit with high sugar content. So, well, it’s not too unpalatable anyway, but it will never exceed the love of hawthorn sauce and the fans it has
