1. Wash the apricots and remove the pits.
2. Sprinkle with sugar and let stand in the refrigerator for about 6 hours.
3. At this time, you can prepare other ingredients, take a lemon and wash it, peel off the peel with a peeler, shred the peeled peel, and squeeze the lemon juice into a bowl for later use. Don't use the pulp. Don't throw it away, squeeze the juice and eat it together, otherwise it will be wasted.
4. The marinated is basically like this, with a layer of water at the bottom of the bowl. (As for the amount of sugar, it depends on your taste, I don’t like too sweet, sweet and sour taste best for me)
5. The key step is here. Don't cook it directly. In my opinion, it feels like eating only when there are particles~ And the apricots are originally soft, and when they are boiled, they will naturally become small pieces when they are stirred back and forth. Put water in a pot of water, don't add too much water, just finish the apricots. Otherwise just wait for it
6. Bring to a boil, turn to low heat and cook slowly.
7. The apricots will soften in about ten minutes, add lemon zest and continue cooking.
8. After cooking for five minutes, add the washed mint leaves and maltose together.
9. Cook until it thickens and when the lemon peel is transparent, pour in 2 squeezed lemon juice, continue to cook for 5 minutes, depending on the situation, feel that the consistency is OK and turn off the heat.
10. Concave shape
