1. Material selection: Select undamaged citrus with good peel from fresh citrus. For example, the top quality tangerine peels are Pu'er tangerine, tangerine aurantium, tangerine peel orange, sweet orange, etc.

2. Peel: Wash the selected citrus, scrape off the peel with a knife or scraper, and remove the white part of the peel.

3. Drying: Place the scraped citrus peel flatly in a ventilated and dry place or on bamboo gauze to dry, and then dry it for the second time.

4. Steaming: Use a steamer or pot to steam the dried citrus peels for about 20-30 minutes until the peels soften. In order to make the tangerine peel beautiful in color, some people will apply yam water, rice juice, rice wine, etc. on the tangerine peel before steaming.

5. Crush: Place the steamed citrus peel on a hard surface and crush it with a mallet or hammer.

6. Mix well: Put the crushed tangerine peel into a container, add appropriate amount of salt, sugar, spices, etc. and mix well.

7. Storage: Put the mixed tangerine peel into a container, cover it and store it in a ventilated and dry place.

Generally speaking, the following points need to be paid attention to when making tangerine peel:

1. The production process must be dry, breathable, moisture-proof, and prevent mildew.

2. It is not advisable to store tangerine peel together with other foods with peculiar smell, otherwise it will be easily affected by the peculiar smell.

3. When making tangerine peel, the laboratory should be kept clean to avoid dust contamination of the tangerine peel.

4. The time for making tangerine peel should not be too long, otherwise it will affect the taste.

5. The quality of tangerine peel has a great impact on the taste of the dishes produced, so the selection of materials is very important.