I used two Liu Ding, half lemon, sugar, and two peeled Liu Ding peels. Because the acidity of Liu Ding is not high enough, I think adding lemon and sugar will make it sour and sweet.

I used two Liu Ding, half lemon, sugar, and two peeled Liu Ding peels. Because the acidity of Liu Ding is not high enough, I think adding lemon and sugar will make it sour and sweet. I used a plane to plane Liu Ding's skin. If not, I have a peeler and cut it into filaments.

Marinate the diced ribs first. Marinade: soy sauce, rice wine, salt.

Marinated ribs are mixed with egg yolk first, then wrapped in rice flour, left for a while, and then fried after the tide ebbs. I usually fry it twice, which is crispy. Accustomed to eating rice noodles, you can actually use too much white powder.

After frying, take it out for later use, and pour out the oil in the oil pan, so the pan doesn't need to be washed again. Pour the prepared Liu Ding juice into the original pot and cook it with low fire until the orange peel smells fragrant, and then add some white powder to thicken it, so that the fried ribs can be mixed in the pot and fully dipped in sauce.