1. Cut off some pedicels of fresh loquat picked from the tree with scissors, and be careful not to damage the peel.

2. Pour a proper amount of water into the basin, put the loquat in, and gently wash the surface and both ends by hand.

3. Keep it in a cool and ventilated place to control moisture, or gently dry it with a kitchen paper towel.

4. Tear off the pedicel of loquat, peel off the epidermis, and then break open and take out the stone, not the film next to the stone.

5. Pour loquat pulp into the pot, add rock sugar, and heat and stir with low fire.

6. At this time, loquat began to slowly come out of the water, and there was obvious moisture after 5 minutes.

7. Continue to heat and stir from time to time, and the water content will reach the maximum after 10 minutes.

After 8.20 minutes, the crystal sugar is completely melted, and the stirring is continued.

After 9.40 minutes, some water has evaporated.

10.50 minutes later, the pulp is a little sticky, and some jam will overflow from time to time. Pay attention to wear anti-scalding gloves at this time.

1 1. When this viscous state is reached, add Fritillaria cirrhosa powder and continue heating and stirring.

12. The pulp is completely soft and rotten, showing translucent colloid. Just lift the shovel and hang it on it. This state will be more viscous after cooling.

13. Bottle while it is hot, completely cool, cover, seal and store in cold storage.

14 sweet and sour loquat paste is ready.