1. Slice grapefruit peel and soak it in clear water for 2-3 days. Squeeze it out every day and soak it in water (squeeze it several times more) until the grapefruit skin is not bitter. Squeeze it out and soak it in boiling water.

2. When the water is cold, squeeze the grapefruit skin dry and put it in a basin for later use.

3. Chop the washed and dried red pepper (preferably 3-4 inches long and finger thick).

4. Chop the washed and dried ginger and garlic seeds.

5. Pour the chopped ginger and garlic into the chopped pepper.

6. Add a proper amount of salt and chicken essence, stir and marinate for several hours until the water is marinated.

7. Pour pickled peppers into the squeezed grapefruit skin and mix well. You can wear disposable gloves.

8. The grapefruit peel that is evenly stirred on it can be bottled. Try it before bottling to see how salty it is. If it is not salty enough, you can add some salt and mix well. Dry the water when the bottle is cleaned, and press it while filling it.

9. The tighter the pressure, the better, and the longer the storage time.

10. finally, cover the bottle mouth with a fresh-keeping bag, then cover it tightly with a lid and put it in the refrigerator for preservation.