1. The oranges are washed with salt and the skin is wiped dry.
2. Remove the orange zest.
3. Remove the white part.
4. Scrub it with salt water.
5. Add water to the pot and add the orange zest.
6. Add rock sugar and cook porridge over low heat.
7. Cook until the soup is dry and the orange peel is transparent.
8. Dip the cooked orange zest with caster sugar.
9. Just let it dry.
Tips:The white part of the orange peel should be removed, otherwise it will have a bitter taste.
