2. Wash the prepared grapefruit with clear water, peel it, cut it into thin slices, and then soak the cut grapefruit slices in clear water for a few minutes. After soaking, take it out and squeeze out the water by hand, then change the water for 3~4 times, and then let it soak in clear water for 24 hours, so as to remove the bitter taste of grapefruit peel.
3. Take out the soaked grapefruit peel, remove the water, then put clear water in the pot to boil, then blanch the grapefruit peel for one minute, take it out and cool it with cold water, then squeeze out the water, then cut all the prepared ginger and pepper into shreds or dices, put a proper amount of cooking oil in the wok, heat it, add ginger, garlic and pepper, and stir-fry quickly.
4. Put the processed grapefruit peel into the pot and stir fry quickly. At this time, the water in the pot will be absorbed by the grapefruit skin at once. Continue to stir-fry for 2-3 minutes with medium and small fire, then add the prepared lobster sauce, stir-fry again, and then turn off the heat and go out directly. Sprinkle a proper amount of chopped green onion on the plate after cooking, and the authentic Jiangxi-style grapefruit skin will be marinated and ready to eat.
5. The pickling method of Jiangxi pomelo peel is not immutable. It can adjust the curing materials according to its own needs. If you want to make it simple, you can blanch the grapefruit skin with boiling water, take it out after blanching, directly add garlic, ginger and appropriate amount of edible salt, mix with a small amount of soy sauce and pickle it. However, the pickled Jiangxi grapefruit skin feels a little astringent, and the grapefruit skin pickled by the first method is not fragrant.