1, the ingredients are ready, honey sealed cans and kitchen paper towels are prepared, and water and oil are avoided all the time.

2. Sprinkle salt on the lemon peel, because there are many pits on the lemon peel, and the hidden dust with salt particles also plays a bactericidal role.

3. Start to spread the salt evenly on the surface of the lemon, and then rinse it with clear water.

Sprinkle salt evenly, and then rinse with clean water. Wipe with salt first, then rinse with clear water, otherwise the salt will melt and it is inconvenient to use. )

Wipe all the water in the lemon with kitchen paper, and dry the cutting board and knife without oil and water.

5. Slice the lemon (choose fresh hard lemon for easy cutting), and then slice it with a knife. Don't press it too hard, or it's easy to squeeze out the lemonade.

6. Pour a proper amount of honey into the bottom of the bottle, and then start tiling lemon slices.

7. Put lemon on the first floor, sweet-scented osmanthus on the first floor, and honey on the first floor, and so on.

8. Adjust the gap with a spoon or chopsticks to ensure that the honey is submerged in the lemon slices. The spoon can be put in the jar as a special spoon, because the tools used in the future are not allowed to have moisture.

9. Then put it in the freezer for later use, and you can easily scoop out a little sauce with a spoon when you want to use it in the future.

The above is non-cooking plate making, and you can cook it at will.