There is a lot of experience in making candied fruit. After the sugar juice is boiled, scoop it up with a large spoon and gently pour it out. If the juice flows like silk and the "pearl" hangs on the front end and does not fall off, the sugar concentration is the best. If the concentration is not enough, the orange cake will be sour after a period of time. On the contrary, if the concentration is too high, the orange cakes will stick to each other and the entrance will not be slagged. When cooking, if the temperature is not in place, either the color of the product is not crystal clear or black.