Wet the lemon and rub it with salt.

Wash the pot in which the lemons are boiled and keep it away from oil. Put the water in the pot and bring it to a boil. Put the lemons in and cook for 5 minutes until green.

Cook the lemon until it changes color completely, then remove the lemon and drain the water.

Put the lemons into a basin, sprinkle with salt to completely cover the lemons. You should see a lot of salt on the surface, and then stir evenly. Place the pot in a ventilated place or in the sun. It needs to dry for a few days.

When the lemons are salted, water will come out. Shake the pot and turn it over every morning and evening to allow the salt to evenly cover the lemons.

After drying and marinating for three or four days, the lemons will produce a lot of water, and you can pour out all the water.

Put salt on the lemon again, and let it dry and marinate for two days. The salt will slowly condense on the surface of the lemon. When the lemon no longer seeps out, there will be no water in the basin.

Wash the glass jar clean, water-free and oil-free. Put the lemon into the jar and do not put the water in the basin. Sprinkle some white wine on the lemon and add a few peeled garlic to make it more fragrant. You don’t need to add too much wine to add some flavor.

Cover the mouth of the bottle with plastic wrap and seal it for more than 3 months. The longer it is marinated, the more fragrant and delicious it becomes.