Practice:

1. Rub the skin of honey pomelo with salt, then rinse it with clear water;

2. Peel off the skin of honey pomelo, scrape off the white part with a knife, and only take the green epidermis part;

3. Cut the epidermis into filaments;

4. Soak the cut filaments in salt water for several hours. The longer the soaking time, the lighter the bitterness, and change the water several times in the middle;

5. Peel the grapefruit for later use;

6. Add water to the pot and boil, add rock sugar, cook until it melts, and turn to low heat;

7. Add honey pomelo peel and cook until the honey pomelo peel becomes transparent;

8. Add honey pomelo meat and cook until the soup is thick;

9. The prepared rock sugar honey pomelo, after being cooled, is put into a fresh-keeping box and put in a refrigerator for a week before being eaten, and the taste is better.