Candied Yellow Peel: A Treasure in The South

Candied Yellow Peel: A Treasure in The South

1. Pick fresh and mature yellow peels.

2. Pick the yellow fruit and remove the branches and leaves.

3. Rub the yellow skin gently with salt.

4. Wash the yellow skin with clean water and drain the water.

5. Steam the yellow skin in a steamer for about 15 minutes.

6. Steam until the yellow skin is a little cracked, and remove the spit out of the core.

7. Pour the yellow skin into the pot and add rock sugar.

8. Cook over medium heat until the rock sugar melts.

9. Turn to low heat and simmer slowly, stirring occasionally to avoid burning

10. Cook for about two hours until the soup is thick and the skin is soft and waxy.

11. Turn off the heat, cool it slightly, and store it in a can and airtightly.

12. It can be eaten directly or soaked in water.

Tips:

The prepared yellow peel can be stored for more than one year. Yellow peel candied fruit tastes better if it is pitted. If you are too lazy to go, many pits will be spit out during steaming and boiling. I will pick out these falling pits, and ignore the others.