Honey Osmanthus Sauce

Remove impurities and stems from the freshly picked osmanthus flowers (this is a relatively labor-intensive task)

Rinse clean under direct drinking water

After draining the water, add a little salt and mix evenly. Marinate for about 10 minutes to achieve disinfection and sterilization.

Then scoop it into a glass jar that has been scalded with boiling water, without oil or water.

Just like this, layer osmanthus and layer honey until it is 80% full.

After finishing, cover it with a lid, leave it at room temperature for a week for natural fermentation, then transfer it to the refrigerator for storage. It can be kept for 2 to 3 years without spoiling!