How to make pure handmade Sichuan clam loquat paste

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  1. Wash fresh loquats (you can add more Wash several times), remove the stem

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  2.Use a fruit knife to peel the loquat peel all over the body Scrape it once to facilitate peeling

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  3.Peel, core, and membrane

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  4.Pour into the pot and add rock sugar (remember not to add water)

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  5. Bring to a boil over high heat, turn to medium heat and simmer slowly



6.The pulp is cooked through and the soup is almost gone

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  7.Use a wall breaker to make a paste

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  8.Use a wok and turn on low heat to collect the juice.Be sure to keep stirring in circles, otherwise it will be sprayed all over your body

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  9. When the texture does not disappear immediately after stirring, add Sichuan clam powder

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  10.Soup is gone , fry until thickened

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  11. I found that choosing a wok is very important, The pot you choose must be non-stick, non-stick and non-mushy

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  12.5 ​​pounds of pulp , peeled and cored, leaving about 4 pounds, boiled to extract only 40% of the essence