1. Fresh lemons, scrub with salt, because there will be a layer of wax on the surface of lemons, so scrub with salt to remove them.
2. Rub the washed lemon and soak it in water for another 15 minutes.
3. Peel off the lemon zest, not the white part, thin it, and squeeze the remaining lemon juice for the syrup.
4. Cut the lemon zest into thin strips, both wide and narrow.
5. Put water in the pot, just put the amount of water you want, just add the lemon zest and boil it. After boiling, cook for three or two minutes, then remove the lemon zest. This step is to remove the astringency of the lemon zest. Taste, do not pour out the water to boil the lemon.
6. Put 120 grams of water and 120 rock sugar in the pot again, then put in the cooked lemon zest, and start to cook on a low heat. Do not use too much water, otherwise the final juice will take a long time.
7. Simmer slowly on a low fire. Finally, the water has almost evaporated. The lemon peel will become transparent and the soup will be thick. Turn off the heat at this time. You can also use the steaming method, which is unnecessary. Look at it easier.
8. The lemon peel with rock sugar is ready to cook, let it cool, put it in a bottle, and keep it tightly. You can soak in water or eat it directly. The taste is sour and sweet.
