Chuanbei loquat paste

Overview

How to cook Chuanbei loquat paste at home

Peel and remove the seeds from the loquat, take out the pulp, rinse and drain; put the pulp into a food processor and puree (do not add water)
Pour the pulp into an enamel pot, heat over medium heat until it bubbles, add rock sugar, reduce to low heat and simmer slowly, stirring constantly with a wooden spoon
Scoop off a little foam with a spoon. When the water is almost dry, add Sichuan clam powder and continue to simmer for a while until it becomes a paste.
After cooling, put it into a sealed glass bottle that has been scalded with boiling water and put it in the refrigerator. When you need to eat, take a spoonful and eat it directly.