Wash and slice grapefruit peel first.

Put it in a large basin and pour a pot of boiling water.

Add a clean pot cover and stuffy for a while.

When the water is cold and the lid is opened, when there is no hot air, take out the grapefruit peel and squeeze out the water at the same time (squeeze out the bitter water soaked in the first boiling water).

Add a pot of boiled water (boiled cold water), and then soak it while stirring by hand, so that the grapefruit peel is soaked again.

Pick it up again and squeeze it dry (slightly wetter than the first time, don't squeeze it without any water, just don't drop water)

Add shredded ginger (minced as you like), small green pepper, millet pepper, salt, soy sauce, chicken essence and sugar (appropriate amount) and mix well (because grapefruit peel absorbs water easily, the method of mixing well can refer to the method of kneading dough, so that the juice can penetrate each other and the taste will be better when it goes in).

Plate loading, done.