1. Wash the surface of the grapefruit with salt and a little water 3-4 times to remove the wax on the surface and then rinse with water
2. Use a knife to make a circle across the surface of the grapefruit to peel off the grapefruit skin
3. Remove the white skin inside and peel the flesh
4. Put the pulp in a basin, add rock sugar, mix well and marinate for 2 hours
5. Use a knife against the grapefruit peel to remove the white flesh inside
6. Cut into thin filaments (I used a grapefruit peel)
7. Soak in light salt water for 1 hour, change the water 2-3 times in the middle
8. Add water and a little salt to the pot and bring to a boil. Pour the shredded grapefruit peel into boiling water and blanch it for about 1 minute to remove the water.
9. The marinated grapefruit meat will precipitate a lot of water
10. Pour the grapefruit meat with the soup and the grapefruit peel into the pot and boil over high heat
11. Turn to low heat and simmer until the grapefruit skin is fused with the meat. Stir constantly with a spoon during the cooking process to avoid muddy pot.
12. Cook until the pomelo meat is sticky and the pomelo skin is golden and translucent, then turn off the heat. After cooling, add some honey and stir well, put it in a sealed bottle and store in the refrigerator. When drinking, rinse with warm water.
Tips:1. The grapefruit meat must be marinated in advance with rock sugar, so that you don't need to add water and reduce the cooking time.
2. The utensils used should be kept clean and free of water and oil.
3. Add the amount of rock sugar and honey as you like
