1. Prepare the ingredients
2. Pour the sugar into the pot, add water
3. Stir well
4. Heat to boiling over medium heat
5. Pour in lemon juice
6. Bring to a boil again, turn to low heat and simmer slowly
7. Always use a brush dipped in water
8. Brush the pot wall in a circle.
9. The syrup gradually becomes darker in color
10. Light amber
11. Take a small spoonful, cool slightly, pour out, the syrup flows down like honey
12. Away from the fire, let cool
13. Bottle sealed and preserved
Tips:During the whole cooking process, do not stir, so as not to turn the sand
The syrup will be thicker when it cools than when it is hot. It looks thinner than honey when it's cooking, it's almost done
It is said that this formula of Junzhi is made and can be used after 1 day. However, the longer the syrup is left, the better the effect.
