Disinfect the lemon by rolling it in boiling water first.

I'm going to put in the lemon peel, so cleaning is the most important thing. Scrub with baking soda and rub with thick salt. Wear rubber gloves because my hands are precious.

Slice it to the right thickness.

Cut the bitter seeds and the skewer at the end and throw them away.

I'm done measuring the amount of white sugar for one lemon.

Add sugar, lemon, sugar, lemon, and repeat.

I put all the ingredients in, but the bottle is left, so cut more lemons

I'm done with the sugar.

Leave it at room temperature for two to three days, and when the sugar melts, put it in the refrigerator and eat it.