Wash the lemon, scald the skin with boiling water, wash the wax off the surface with salt, and then dry it.

Cut the lemon in half, slice it thin, and remove the core, otherwise it will be bitter.

Spread the chopped lemon on the bottom of the stew.

Then sprinkle rock sugar on the lemon.

Stew in water 10 hour. My rice cooker can only stew for 7 hours at most, so I choose to stew for 7 hours first and then add it after 3 hours. )

After 10 hour slow stewing, the finished product is crystal clear, mellow and sweet.

The fragrance of rock candy softens the unique astringency of lemon, and the beautiful amber color gives people a warm feeling. In addition, the lemon slices wrapped in syrup keep their original flavor.

Store lemons in sterilized glass bottles.

Can be brewed with warm water or cold water for drinking.