Two Liu Ding, half a lemon and sugar were used, and there were two peeled Liu Ding peels in it. 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 a 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 use a grater for Liu Ding peel. If not, I have a peeler, and then I cut it into filaments.

The diced rows are pickled first. Marinade: the ribs marinated with soy sauce, rice wine and salt

are first mixed with egg yolk, and then wrapped in rice noodles, then left for a while, and then fried after the tide ebbs. Usually, I will fry them twice, which is crisp. I'm used to eating rice noodles. In fact, I can fry them with white powder

and take them out for later use. The oil in the oil pan is poured out, and the pot doesn't need to be washed. The original pot pours the prepared Liu Ding juice into the pot and cooks it with a small fire to make the orange peel smell fragrant. Then I add some white powder to thicken them, and then I can put the fried ribs into the pot and mix them, so that they can be fully dipped in the sauce.