1. Wash the prepared canning bottles with clean water, put them in the microwave, sterilize them, and then take them out for later use.
2. Remove the orange peel from the prepared oranges, then remove the silk on the surface of the orange flaps, and divide them into individual orange flaps for later use.
3. Take a clean soup pot. Note here that you must not use an iron pot, but an enamel pot or a stainless steel pot will do. Put an appropriate amount of water in the pot, not too much, just enough to cover the orange segments.
4. Put the rock sugar into the pot and cook over high heat. After all the rock sugar in the pot melts, put the orange segments into the pot, bring the pot to a boil over high heat, and then turn to low heat. Simmer slowly for about ten minutes and then turn off the heat.
5. Let the cooked oranges cool down naturally in the pot. After cooling, take them out and put them into processed cans. Seal them and store them in the refrigerator. Take them out and eat them the next day.