Step 1

Wash and slice the pomelo peel, if the white sacs are too thick, you can cut off some of them, boil a pot of boiling water, put the sliced pomelo peel in it and soak it, and press a plate on the surface to make sure that every piece of pomelo peel can be soaked with water. This is a triple red grapefruit for me, so the capsule is also red. Once the water has cooled, pinch the grapefruit peels dry to replace the water and place in the refrigerator overnight. The next day change the water every so often until all the astringency of the grapefruit peel has soaked away, then pinch dry the water and set aside.

Step 2

This is the soaked pomelo peel, pinch it dry and soak it again in purified water, this time you can prepare to dice the chili pepper, chili peppers, ginger and garlic.

Step 3

Cut the various ingredients and set aside.

Step 4

Mix the ingredients, salt and marinate for an hour, it's okay to put in more salt because you'll have to mix the pomelo peels later. If you have time, you can also marinate them a day in advance so that the flavors blend better.

Step 5

Mix the pomelo rind with the ingredients. The pomelo rind in the picture is too dry for water control, so you should keep them moist.

Step 6

Mix the grapefruit peel, set aside.

Step 7

Heat the oil in the wok, stir in the black beans and turn off the heat, add the pomelo skins and stir well, this time according to personal taste, put salt and sugar. When the hot oil and all the pomelo peels are stirred well, it is ready to be bottled.

Step 8

When bottling, make sure to press down firmly so that the flavors of the chili peppers and pomelo peels can mix well. Bottle, cap, and place in the refrigerator for about 3 days before serving. For one grapefruit peel, make two small jars, it's better to eat as you go.