How to make Chuanbei lemon paste

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  1.Wash the lemon peel with salt and dry it., remove the head and tail, cut into thin slices, remove the seeds inside.

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  2.Put it into a saucepan, add a layer of lemon and a layer of rock sugar.

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  3. Beat the Sichuan clam into powder and spread it on top (the pharmacy can help with the powder, mine I mashed it myself)

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  4. Put the pot on the pot and start stewing (no need to put it in the stew pot during the whole process Add a drop of water) and simmer for more than 15 hours.I stewed it for about 18 hours.

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  5.After stewing, you can slightly reduce the juice, simmer, and then stir continuously throughout the process.About 45 minutes.

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  6. Bottle after cooling and store in the refrigerator.

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  7. When your throat is uncomfortable, drink two tablespoons of it with water to relieve it.