The Mid-Autumn Festival is coming up, and the listed pomelo is coming up. My mom told me not to throw away the finished pomelo peel! She taught me to make a dish like this, which is really unique and especially appetizing.

Pomelo peel, few people know that it can be cooked and eaten, and it is rich in nutrients. It is especially suitable for autumn, dissolving phlegm and relieving coughs, and generating fluids and moistening the lungs. Spicy people can try. According to my mother's practice, it is simple and delicious, especially appetizing!

Raw materials: pomelo peel (half can), fresh red pepper, garlic.

Practice:

1. Cut the chili pepper and garlic into small cubes, add soy sauce, a little dark soy sauce, a little old vinegar and salt, mix well and marinate for half an hour. Note:Be sure to marinate in advance. The chili will not taste good without marinating.

2. Wash the pomelo skin, peel off the surface and slice. Boil a pot of water, pour the sliced pomelo peels into the boiling water, cook for about 2 minutes, and fish out. Cool or rinse with cold boiled water, squeeze out as much water as possible from the pomelo peel and set aside. Note:Don't cook for too long, the flavor will soften over time. Pick up and cool naturally, or use cold boiled water instead of tap water.

3. Pour the pickled peppers into the drained pomelo peels, add some sesame oil, mix well and you can eat!