Four-season oranges can be eaten. Buy a big glass bottle, clean it and wipe the water dry until there is no drop of water. Pick the four-season oranges, wash them with running water, and dry them in the shade. Don't expose them to the sun. You can pickle them completely salty and slightly sweet according to your taste. According to the steps of one layer of salt, one layer of orange, or two layers of salt, two layers of orange and two layers of sugar, put the four-season oranges into the glass bottle one by one, and seal the glass bottle mouth after putting them according to the number of four-season oranges. After standing for half a year, the four-season orange will be cured.

note: when selecting four-season oranges, do not choose damaged or bad four-season oranges, and remember not to see water (not even a drop of water) during pickling.

the pickled orange has the function of relieving cough.