How to make Sichuan scallop and tangerine peel lemon paste

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  1

  Sprinkle a little salt and baking soda on fresh lemons and rub off the wax on the surface. Then soak it in salt water, rinse it, and wipe it clean with kitchen paper.

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  2

  Remove the head and tail of the dried lemon and cut into slices, then remove the seeds.

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  3

  The lemon slices are so beautiful. The lemon I bought this time was very good, with very few seeds.

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  4

  Yellow rock sugar, I bought small pieces.

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  5

  A layer of lemon on the bottom, then a layer of yellow rock sugar. Repeat until all the lemons are laid, then add tangerine peel and Sichuan clams.

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  6

  In order to make the Sichuan clams work better, I patted them with a knife.

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  7

  After simmering for 3 hours, open the pot and stir the Sichuan clam powder and tangerine peel on top to the bottom. There will be a lot of soup at this time. If you want the soup to turn into a paste, continue to simmer for another 3 hours. A total of 6 hours.

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  8

  The finished product has an attractive color and tastes sweet and sour when eaten dry. Or put a little into a cup and add an appropriate amount of warm water, stir evenly with a spoon, and drink.

Tips

Lemon: has the effects of promoting body fluids, quenching thirst, and dispelling heat.
Sichuan Fritillaria: clears away heat and moisturizes the lungs, resolves phlegm and relieves cough.
Chenpi: It has the effect of regulating qi, reducing phlegm and relieving cough.
Rock sugar: clears away heat and moisturizes the lungs.
The combination of the four can increase the effect of clearing away heat and relieving cough. It can also play a role in beautifying the skin, detoxifying, nourishing yin and moisturizing the lungs.
Drinking lemon paste with water can clear away heat and detoxify, moisten the lungs and relieve cough, appetizer and reduce phlegm.
It can also be used directly as jam to dip into bread.