1. Wash all lemons with salt. \x0d\\x0d\2。 Soak in salt water for half an hour, and then wipe the water with clean skin. \x0d\\x0d\3。 Cut the lemon in half. \x0d\\x0d\4。 Remove the seeds. \x0d\\x0d\5。 Cut into small pieces. The smaller the pieces, the more delicious they are when cooked. Eat with the skin. \x0d\\x0d\6。 Put the chopped lemons in a saucepan without adding water. Remember to stew it in water. \x0d\\x0d\7。 Add rock sugar. \x0d\\x0d\8。 Adjust the time and stew for 8 to 10 hour. I stewed it for nine and a half hours. \x0d\\x0d\9。 The stewed lemon cream is dark brown and thick. After cooling at room temperature, it can be bottled and canned, and then stored in the refrigerator for half a year.