1. Materials: 35g dried tangerine peel, 25g licorice, 5ml clear water, 1g sugar and 2g salt.

2. raw material treatment: the selected dried tangerine peel should be debittered, soaked in plenty of water to soften, and washed for four or five times by changing water to remove the original bitterness.

3. Heat the raw materials: heat them to boiling with water twice as much as the raw materials, and cook them with dried tangerine peel which has taken away a part of bitterness for about 4-5 minutes. Take them out, change the water, and cook them again according to the above steps to remove bitterness.

4. drying: bask in the sun until it is semi-dry, and don't bask too soft.

5. preparation of feed liquid: according to the ratio of 25g of licorice, 5g of water and 5g of dried tangerine peel (i.e. 1:2:2), firstly, the licorice and water are heated and concentrated, so that the flavor of licorice can be dissolved as much as possible. When the total amount is only about 1/3, the filtrate can be filtered, and the residue can be reused for the second time. Add the dried tangerine peel while it is hot, and gently stir.

6. drying: the dried tangerine peel absorbed by the feed liquid is baked or dried to a semi-dry state to obtain the product. Of course, it can also be simpler. After drying licorice (by using a rice cooker or microwave oven), it is put into a blender and ground into powder. After boiling tangerine peel, it is picked up and squeezed, sprinkled with a layer of licorice powder and dried.

7. packaging: use exquisite packaging, 5 grams or 1-2 grams per packet, which is a popular snack food with citrus fragrance.