1. Soak the peeled orange zest in cold water. Put the collected orange zest into a pot and boil.
2. Scrape off the white part, leaving a thin skin.
3. Soak in salt water and scrub.
4. Cut into strips and wash several times until the water is clear.
5. Put the washed orange peel, 120 grams of rock sugar, 300 grams of water in the boiling pot, and cook on medium heat.
6. Boil until the water is quick to dry, and the orange peel has been boiled until transparent. Stir it with chopsticks. Don't cook it for too long. The sugar will be black and the whole pot will be wasted.
7. Pour appropriate amount of white sugar and icing sugar on the baking tray and stir well. (Can be prepared in advance).
8. Put the orange zest and coat it with the stirred sugar evenly. (Can be sugared one by one if you have time).
9. Serve and take pictures.
10. Put it in a glass bottle and keep it tightly sealed, and take it as you eat.
