1. First, wash the fruit wax from the epidermis with salt and dry the water.

2. Then remove the lemon core (it will be bitter if it is not removed), peel it, and marinate it with white sugar for more than half an hour.

3. Shred the lemon peel again, boil it in water for about 3 minutes, pour it out and change the water to continue cooking, and cook it three times repeatedly to remove the bitter taste of the lemon peel (this step can't be lazy).

4. Then pour the pickled pulp and peel into the pot.

5, slow stew, about a quarter of an hour, just like the sticky state in the picture, turn off the fire and let it cool.

6. Pour in warm honey and stir well.

7. Bottle and refrigerate.