Boil kumquat with rock sugar, soak kumquat in salt water for 30 minutes, wash it, and then control the water to dry. Cut kumquat in half and remove the core. The weight of kumquat and water 1: 1 just covers the surface of kumquat. 200g rock sugar, sugar 100g, boil for 40 minutes until the soup is thick. Turn off the fire, stir fry more during the boiling process, and put it in a glass bottle after natural cooling. Kumquat cooked with rock sugar is easy for many people to catch a cold and cough in autumn. Kumquat has a good effect of moistening lung and relieving cough. It can be stored for a long time after being cooked, and generally it can be refrigerated for as long as 1-2 months.

Preparation materials: kumquat 400g, rock sugar 150g, and appropriate amount of water.

1. First soak the kumquat in light salt water for 30 minutes, then simply rub it, take it out and drain it.

2. Cut the kumquat horizontally and vertically, and open a hole just enough to juice and boil.

3. Put kumquat in the pot, put rock sugar in the pot, and add appropriate amount of water, which can drown kumquat.

4. After the rock sugar is boiled, boil the water and kumquat together with a big fire, and constantly stir the water until the kumquat slowly boils and explodes to absorb the sugar water.

5. After the crystal sugar kumquat is boiled, the kumquat peel is transparent, turn off the fire, then naturally cool to 30-40℃, and add a spoonful of honey to moisten the lungs.