Characteristics of dishes: mellow taste, tender and refreshing meat.

Material description: 10 clean pork chop, each piece is about 7 cm long, with small pieces of dried tangerine peel, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of chicken powder, 3 grams of white wine, 3 grams of sesame oil, 1 onion, 1 slice of ginger, 0. 1 gram of pepper and 2 grams of sugar.

Method of making: (1) soak dried tangerine peel in water and chop it with a knife. Put the spareribs in a big bowl, pour the cut tangerine peel into the spareribs, then add the refined salt and monosodium glutamate, stir well by hand, then add the white wine, chicken powder, onion, pepper and ginger slices, stir well, and marinate for 30 minutes (or store in the refrigerator). (2) Cut each piece of foil paper into the size of 10 cm× 10 cm, then add the marinated spareribs into sesame oil and mix well, put each sparerib on the foil paper respectively, and wrap it into strips for later use. (3) Wash the pan, heat it, and add cooking oil to heat it. When the oil temperature is about 180℃, put the wrapped ribs in a pot and fry them with slow fire for 8 minutes, then take them out and plate them separately.