1, scrub the pomelo peel clean, peel it off and cut it into strips, cutting off about 1/2 of the white pith on the inside.

2. Pour the prepared pomelo peels into a pot, add water not exceeding the peels, add a pinch of salt, and bring to a boil over high heat.

3, drain the grapefruit peel and soak it in water overnight.

4, drain the water and then pour it into the pot, then pour in fresh water, boil over high heat and drain.

5, pour the boiled grapefruit peel into the pan, pour half the amount of granulated sugar into it.

6, squeeze in the lemon juice and pour in about 150ml of water. Turn on the heat and let the sugar melt all over, cover the pan and turn the heat down to low and cook for 10-15 minutes.

7: Pour in the rest of the sugar, cover the pan again and cook on low heat for 10-15 minutes.

8: Uncover the pot and turn up the heat to reduce the syrup until you get white bubbles that keep rolling around in the pot, then turn off the heat.

9: Pick out the grapefruit peels and place on a wire rack to cool to room temperature.

10: Finally, roll the peels in granulated sugar until they are coated with sugar.