Feeling Sick and Coughing? Try This Chuanbei Lemon Paste

Flavor: Bitter; Cooking Method: Stew; Time: One Day; Difficulty: Easy.

Feeling Sick and Coughing? Try This Chuanbei Lemon Paste – Detailed Cooking Steps

I chose this large yellow rock sugar, which has a slightly better effect than regular rock sugar, but its size is larger, so I first crushed it to make it easier to melt during cooking.

The lemon needs to be soaked in salt water and rubbed with salt to remove the wax on the surface.

After washing the lemon, dry it and cut it into thin slices, removing all the seeds manually.

Then stack the lemon slices and rock sugar in layers into a stew pot, with 10g of Chuanbei powder added in between. Do not add any water during the process.

Wrap the stew pot tightly with plastic wrap to prevent any water or steam from entering.

Prepare a large steamer and add enough water to it. Place a baking rack at the bottom of the steamer to prevent the stew pot from directly touching the bottom and cracking. Then steam for about 10 hours.

The finished Chuanbei Lemon Paste should be dark in color.

Be careful when storing the Chuanbei Lemon Paste. Boil the jar in boiling water to disinfect it, dry it, and then store the paste in the jar in a dry place.