Main Ingredients

Yellow Peel Fruit

2500g

Icing Sugar

750g

Supplementary Ingredients

Salt

10g

Steps

1.Pick fresh and ripe yellow peel.

2. Pick the fruits of the yellow peels and remove the branches and leaves.

3. Gently rub the yellow peels with salt.

4. Wash the yellow peels with water and drain.

5. Steam the yellow peels in a steamer for about 15 minutes.

6. Steam until the yellow skin is a little cracked, and pick out the spit kernels.

7. Pour the yellow rind into the pot and add rock sugar.

8. Cook over medium heat until the rock sugar melts.

9. Turn the heat down and simmer slowly, stirring to avoid burning.

10. Cook for about two hours until the soup is thick and the yellow skin is soft and sticky.

11. Turn off the heat, cool a little, then canned and sealed.

12. Can be consumed directly or in water.

Tips

The preserves can be kept for more than a year. Yellow peel preserves better taste, if you are too lazy to go can also be, steamed and boiled will spit out a lot of kernels, these fall out of the kernels I will pick out the pick, the other is ignored.