2. First, wash the lemon and soak it in salt water for one hour.
3. Sprinkle salt after soaking, rub the lemon with salt, and rub off the wax on the lemon peel.
4. Dry the picked lemon naturally, prepare a sticky knife, slice the lemon, and remove the seeds after cutting the lemon.
5. Spread the cut lemon in a sealed jar. Spread lemon, then spread rock sugar.
6. The ratio of lemon to rock sugar is 1: 1. A layer of lemon and a layer of rock sugar are well coded, which is probably the eighth and ninth layers of the jar, leaving some room for fermentation.
7. Pour in white vinegar, add white vinegar until the lemon crystal sugar is completely covered, cover the container and seal it in a dry and ventilated place.
8. After standing for one night, the lemon at the bottom begins to remove water. At this time, open the lid every day to deflate and stir it with clean stirring, so that the lemon on it can also be polluted by the drained liquid. When the rock sugar is completely melted, it can be stirred vigorously and diluted with water after one month.