Cooking Steps

1. 

   Step1:My old rock cand

2. 

   Step2:The kumquat we use to make preserves must be our special product in Guangxi - kumquat with smooth skin. This kind of Kumquat is not bitter, and the kumquat we use to make preserves must be our special product in Guangxi - kumquat with smooth skin. This kind of Kumquat is not bitter, not spicy, and has high sweetness. It can save three or four days of pickling. All right. First, wash the kumquat. Make a flower knife up and down. Set aside.

3. 

   Step3:Playing flower knif

4. 

   Step4:Sugar and water. Boil.

5. 

   Step5:Open the pot and put the kumqua

6. 

   Step6:Kumquat cooking switch small fir

7. 

   Step7:When the golden orange peel becomes transparent and the syrup becomes thick, add a little salt to make the golden orange sweeter.

8. 

   Step8:By now, the preserved kumquat can be cooked. If you don't want to eat it right away, you can wait until the candied fruit is cool. Take the sugar juice and put it into a bottle without water or oil to seal. Put it in the refrigerator to refrigerate. It can be kept for more than three months.

9. 

   Step9:Usually you can scoop one out to make water