1. Wash the impurities and dust on the lemon peel with salt, soak it in salt water for about ten minutes, and finally use kitchen paper to absorb the water on the surface, cut the lemon into thin slices and dig out the lemon seeds.

2. Cover the whole saucepan with a layer of crystal sugar and a layer of lemon slices, and stew until the crystal sugar is completely melted and the color of the lemon slices becomes darker. It should be noted that in the process of stewing, water should not enter the lemon.

3. Put the cooled lemon rock candy sauce into a clean, waterless and oil-free glass bottle and put it in the refrigerator for refrigeration.