1. Heibulin wash and set aside
2. Cut into large pieces, remove the shells, put in 100 sugar and marinate for 20 minutes
3. Pour into a saucepan, add 100 grams of water to a boil over medium heat
4. Add lemon slices and rock sugar to simmer on low heat, stirring a lot in the middle
5. Slowly the big chunks of Heibolin melted by itself, and waited until it was very viscous.
6. Just let it dry, put it in a bottle and store it in the refrigerator. The sweet and sour is delicious!
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