1. Prepare the ingredients and put the loquat in the refrigerator freezer for 2 hours in advance. Pine needle rice and Shijing rice are cooked.
2. Cut the frozen loquat.
3. After cutting, put it in warm salt water.
4. This makes it easy to remove the skin of the loquat. After peeling, cut into pellets and soak in salt water for later use.
5. Take a pot and add water and rock sugar to a boil.
6. After the rock sugar is boiled, add pine needle rice, peach gum, and stone crystal rice to a boil. Turn to medium heat and cook for about 2 minutes.
7. Use powdered water to thicken the gorgon to make it thicker.
8. Add the loquat meat.
9. Mix well and cook for 30 seconds.
10. Serve.
11. Sweet and sour peach gum loquat soup.
12. Recent photo.
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