Jiangxi specialties dried pomelo skin production methods are as follows:

1, first with a kitchen knife will be cut into thin slices of pomelo skin, the pot with water to boil, the pomelo skin under the pot to cook for about 3 minutes, to avoid cooking rotten. When the water cools a little bit, with a slotted spoon will be fished up, over the water wash four or five times, each time to fish out the water in the grapefruit skin to squeeze dry.

2, and then the chili and garlic minced into the pot, add the right amount of salt and chicken mix well and marinate for a few hours, and finally add the pomelo peel mix well sealed up on it. Whenever you want to eat, just put the sealed dried sauce into a pot, add a little cooking oil and water, cover the pot and simmer for a while and then you can eat.

Note

When pickling pomelo peels, it is best to leave the water out of the marinade the whole time, otherwise the dried pomelo peels will become acidic easily and the storage time will be shorter. In the winter time storage can not be put into the refrigerator.

The white flesh of the pomelo peel must not be removed, after baking the dried pomelo, eat very delicious, the white flesh is not bitter at all.