2. Add sugar or rock sugar to the water, and put it into the pot for fire. Cook over low and medium heat until the water is completely evaporated. When dense bubbles appear in the syrup, add lemon juice, stir well, turn off the fire, let it cool slightly, pour in the small tomatoes, and stir slowly and continuously until the small tomatoes are evenly covered with syrup.

3. Put them in a flat plate, separate them one by one as far as possible to prevent adhesion, dry them, and serve them on a plate.