Lemon Ginger Sauce
1.
Jiang Charong.
2.
Peel off the lemon zest and shred.
3.
Cut the pulp into small pieces.
4.
Fill a pot with water, add sugar, lemon zest, and ginger paste. Bring to a boil and turn to a low heat. Just run out of ingredients in the water
5.
When the lemon zest softens and the color becomes translucent, add lemon juice and pulp to continue cooking.
6.
Until the color becomes dark brown and crystal clear, boil it thick. Turn off the fire
Tips:
Especially when the second half is about to boil, it is easy to stick to the pot. Keep stirring and don't be lazy.