Wash and dry lemons.

Cross-cut the slices and remove the lemon seeds (bitter)

Put it into a pot, add 1 teaspoon salt and stir well.

Then add sugar and plum powder.

Let it stand in the refrigerator. I want to take it out and stir it so that the soup can be absorbed evenly. Put it in the refrigerator for at least seven days (this step can't be omitted, otherwise the finished product will be bitter) (it's still bitter to try at this time, but it will turn into the smell of dried tangerine peel after being exposed to the sun. If you use yellow lemon, the bitterness is not obvious, but the aroma is not enough)

After seven days, take it out and spread it out in the sun. As a professional woman, I have no time to chase the sun. I park my car outdoors at work and put it on the dashboard to bask in the sun. The car is very hot and sunny, so you don't have to worry about flies, dust and other health problems. Very economical and convenient.

After the first day of drying, the lemon softened and smelled like QQ. The bitterness is not obvious, and it is very delicious. However, since it does not contain preservatives, it is recommended to eat it separately or within a few days. If left in a humid state, there will be a risk of mildew for more than two weeks. If it is kept for a long time, it must continue to be completely dried (it can be completely dried in the sun for about three days).

On the third day, it was completely dry and had no bitterness. At this time, you can put it away in cans, and it will not be moldy for several months.