Fried pomelo peel

Overview

Don't throw away the pomelo peel (tangerine peel) after eating the grapefruit. Peel off the hard shell on it, leaving the white and soft part that can be fried and eaten. It clears away heat and detoxifies, and the taste reveals a refreshing fragrance. The hard shell part can be used to boil water and soak your feet.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• dried chili segments
• oil
• pomelo peel
• minced garlic
• salt

Ingredients

Steps

1. 1 Peel off the skin of a grapefruit and remove the outer hard shell.

   

2. 2 Cut into slices.

   

3. 3 Prepare water in a pot and pour it until it boils. Then remove the pomelo peel from the pot, place it in a basin, and rinse with cold water. Squeeze out the water. (The drier the better when squeezing out water, so it will be more fragrant)

   

4. 4 While the pomelo peel is blanching, prepare the required dried chili segments and minced garlic.

   

5. 5 Add lard in a dry pan, heat it up and add minced garlic and dried chili pepper segments. After about 30 seconds, add the blanched pomelo peel and stir-fry. Add salt according to your taste after about 2 minutes. (Because the water in the pomelo peel has been squeezed out, you need to stir-fry constantly when frying to avoid burning the pot. Here I used the leftover oil from the last twice-cooked pork.)