1. Put the rake orange peel into clean water, add a spoonful of salt and soak it for cleaning.

2. Soak for a day and change the water twice. Take out the debris.

3. After the pot is boiled over the rake, add a spoonful of salt and cook the rake skin again. After boiling, take it out and cool it.

4, take Tupperware pot, add a small bowl of water to boil and add rock sugar. When the sugar bubbles a lot, add dry rake orange peel. Add sugar when the stir-fry soup is low. Stir-fry until the water is dry, put on a plate and sprinkle with sugar.

Information about raking oranges:

Rake orange, also known as Chunjian orange, is the latest variety bred by crossing Qingjian orange with F-2432 Ponkan, which is known as the "citrus queen", by Shizuoka Fruit Laboratory in Japan on 1979.

The variety of rake-rake citrus is registered as 1996, which is popularized because of its high sugar content, good quality, large fruit and high yield. 200 1 Introduced from China Citrus Research Institute, it is widely planted in pengshan county, Pujiang, Dan Ling, Renshou, Jintang, Jiangxi, Hunan, Fujian and other places in Sichuan, among which Pujiang and Dan Ling in Sichuan have the best quality.

The bud stage of raked citrus is early March, late March, mid-April, and the fruit 1 1 is completely colored in the middle and late period, with the fruit maturity of 65438+mid-February and the fruit growth period of about 270 days. The fruit is oblate or obovate, with smooth surface, dark orange luster, thin peel and tight package, but easy to peel.

The pulp is dark orange, crisp and juicy, with polar residue, sweet and sour. Compared with ugly oranges, raked oranges have smoother fruit surface and better taste.