1. First wash the grapefruit peel with salt. Today's fruits may have edible wax on the outside for preservation, which can be washed clean with salt.

2. Slice the grapefruit peel into whatever size you think is suitable. Soak the grapefruit peel in light salt water.

3. After soaking the yellow water, take out the grapefruit peel and squeeze out the water. Then change to a basin of clean water and continue soaking. This time, do not use light salt water. Use only clean water. Wait until the squeezed out water no longer turns yellow. This step is to remove the bitter taste of grapefruit peel. It will probably take about 4 hours of soaking. Squeeze the grapefruit peels every time you change the water.

4. After processing the grapefruit peel, start boiling the sugar water. Just adjust the sugar content to your liking.

5. After the sugar water is boiled, turn off the heat and put in the grapefruit peels that have been squeezed out of the water and soaked. Make sure each piece of grapefruit peel absorbs enough sugar water.

6. After the water is boiled off over high heat, turn to low heat and start stir-frying the pomelo peel sugar. Be sure to use low heat to avoid partial burnt.

7. At the end of the frying, when the water in the grapefruit peel dries up and powdered sugar begins to precipitate, it is almost ready. If you like it crispy, you can fry it for a while longer. Remove from the pot and let it cool. If it is stored directly in a sealed container, it will be softer. Let it cool at room temperature for about 1 day and it will be crispy.