Stewed lemon with tangerine peel and dried plum

Directions

1. Soak the dried tangerine peel in water for an hour.
2. Put Sunkist® lemons in hot water and leave it for 2 minutes.
3. Take lemons out from the water, pat them dry and rub the lemon skin with salt. Then wash with running water.
4. Slice the lemons up for later use.
5. Scrape off the thin white layer on the dried tangerine peel and shred it.
6. Shred the salted plum.
7. Break the rock sugar into small pieces.
8. Prepare a stew pot. First, put a layer of lemon, and then a layer of rock sugar, shredded dried tangerine peel and salted plum. Repeat until all ingredients are used up.
9. Prepare a large pot and put the stew pot inside, water should reach the mid-level of the stew pot. Use medium heat until the water boils, then lower the heat to stew for 12-15 hours (induction cooker can be used to replace gas cooker to save energy).
10. While stewing, sterilize the canning jars by putting them in boiling water.
11. Put the stewed lemon in the canning jars, make sure it is completely cooled before refrigerating. Refrigerated stewed lemon can be kept for a month.
12. Take 1-2 teaspoons of stewed lemon and add hot water to consume.