How to make homemade Sichuan scallop and tangerine peel lemon paste

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  1.Prepare all ingredients, grind Sichuan clam into powder and set aside

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  2. Wash, dry and cut the old tangerine peel into strips

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  3. Rub the lemon with salt for 1 minute, then soak it in salt water for half an hour

• 4.Then poke and wash thoroughly

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  5.Use kitchen paper towels to dry the surface water

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  6.Remove head and tail slices , remove the seeds and set aside (lemon seeds must be cleaned, otherwise they will be bitter)

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  7.Prepare all materials and keep them dry, water-free and oil-free

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  8.Stew pot Put one layer of lemon, one layer of tangerine peel and one layer of Sichuan clams at a time

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  9.A layer of rock sugar, stacked in this order until all the ingredients are gone

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  10. Cover Wrap the lid with plastic wrap to prevent the stew pot from being filled with water.Simmer for 15 hours and then take it out of the pot after simmering for half an hour.Add water to the stew pot every four hours

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  11. Stewed for 15 hours

• 12.It is very sticky

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  13. Let it warm and put it into a sterilized and dry glass bottle

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  14.Sealing Save

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  15. Finally, you can add some boiling water to the pot to rinse and drink.Don’t waste it.