1. Prepare the oranges, scrub the epidermis with salt or scouring pad, control the moisture, and remove both ends.
2. Use a peeling knife to peel off a thin layer of skin for use, no more than 2mm, peel off the remaining white skin and discard
3. Organize the epidermis and cut into filaments no more than 2 cm long
4. Put the orange peel into a pan, add water and boil for 5 minutes, then remove and drain. The purpose is to remove the wax and bitterness of the epidermis.
5. The cooking time is to peel the orange flesh, remove the flesh film and white silk
6. Mix orange peel and pulp, add rock sugar, and break up the pulp as much as possible
7. Add half a cup of pure water to the pot, simmer slowly, if there are signs of mushy, add a little more water, and reduce the heat to the minimum
8. After cooking for tens of minutes to an hour, the orange peel and pulp will thicken and give off a strong aroma. At this time, add honey and continue to cook until the orange peel becomes crystal clear and translucent. Turn off the heat and cool. Don't be impatient in this process. If you are not proficient, it will not be a problem to cook for two hours.
9. It can be bottled after it is cooled to the point where it is not hot to touch the pot. It is best to use a wide-mouth bottle to dig with a spoon. Generally, the ratio of sauce to water is 1:5 to 1:8. You can drink ten cups of sauce for one orange. If you make two or three oranges at a time, you should store it in the refrigerator to prevent the bottle mouth from being contaminated by bacteria. .
