Remove the stems and tails of fresh wild loquat, wash the Mao Mao on the epidermis, and remove the core ... Put all the materials into the main pot and cook with a small spoon for 40 minutes ... Replace the measuring cup cover with a net pot ... Observe whether the pot will overflow half, and disinfect the high-temperature jam bottle in advance. When the time comes, the loquat cream will be bottled while it is hot, cooled upside down and stored in cold storage ... The finished product will not stick until it is cooked with the skin.