1, raw material treatment: dry tangerine peel should be debittered, soaked in a lot of water to soften it, and debittered by changing water several times.

2. Hot-boiling raw materials: heat them to boiling with water twice as much as the raw materials, add dried tangerine peel, cook for about 4-5 minutes, remove, change water, and cook again according to the above steps to remove bitterness.

3. Drying: drying in the sun to a semi-dry state for later use.

4. Preparation of feed liquid: according to the ratio of 25g of licorice: 500g of water: 50g of dried tangerine peel (i.e.1:20: 20), firstly, the licorice and water are heated and concentrated to dissolve the flavor of licorice as much as possible. Boiling until the total amount is only about 1/3, filtering to get filtrate, and the residue can be reused for the second time. Add a proper amount of salt (500g wet orange peel and 20g salt) and white sugar150g into licorice liquid, fully dissolve, heat and boil, add semi-dry orange peel while it is hot, gently stir, and let the orange peel fully absorb the feed liquid, and it is best to leave it overnight. If it is not completely absorbed, the raw materials can be dried until it is fully absorbed, so as to ensure the flavor of the product.

5. Drying: the dried tangerine peel absorbed by the feed liquid is baked or dried to a semi-dry state to obtain the product.