(1) Raw material requirements: Use fresh yellow sweet oranges, fragrant oranges, etc., peel them, and scrape the outermost layer (orange layer) of the fruit as raw materials.

(2) Use a special planer to remove the outermost layer of the orange peel from the peeled orange peel. The peeled off peel will be in the shape of an irregular round sheet, commonly known as money peel.

Add 100 kilograms of orange peel, 50 liters of plum brine (brine for pickling plums), and 0.5 kilograms of alum, and put them into a tank for soaking.

After 48 hours, remove the orange peel, blanch it in boiling water for 2 minutes, and rinse immediately in tap water.

The rinsing time should be about 24 hours.

Then drain the orange peel, and then salt it with 50% table salt and 30% plum bittern (referring to the weight percentage of the raw materials).

Salt it for about 20 days, take it out and dry it, and it will become orange peel.

(3) Boil the licorice in water, drain off the residue and concentrate.

Add appropriate amount of sugar and saccharin, dissolve together to make original juice and set aside.

(4) Soaking and drying. Put the orange peel into a jar, pour boiled licorice juice into the jar and cover it. After soaking for 2 hours, take out the orange peel and part of the juice, put them evenly on a baking tray, and serve

Dry in drying room.

After drying, add the original juice, which can be repeated multiple times.