Cooking Steps

1. 

   Step1:Blood orange three 409 grams. Rub the epidermis with salt and wash. Air dry naturally.

2. 

   Step2:Cut the blood orange into thin slices with uniform thicknes

3. 

   Step3:Dry for a while to avoid too much water and sticky sugar juic

4. 

   Step4:Put the blood orange into the sterilized and dried glass bottl

5. 

   Step5:Adjust the space to avoid too close to the bottle mout

6. 

   Step6:Add 100g of icing sugar powde

7. 

   Step7:Pour in 400ml rice vinega

8. 

   Step8:Mix well to make the sugar and vinegar mix well. It doesn't matter if it didn't dissolve at that time. It will merge with time.

9. 

   Step9:Sealed. The proportion of vinegar and fruit is about 80% of the bottle mouth. Wait for 30 days, then mix cold vegetables with cold boiled water.