1. Cut pork into chunks 13cm in length, 4-5cm in width and 0.4cm in thickness, spread them flat on the chopping board, pat them thoroughly with the back of a knife, put them in a plate, and soak them in onion ginger, Shaoxing wine, refined salt, monosodium glutamate and pepper for several minutes;

2. Beat the eggs into a bowl and mix well. Dip the soaked meat slices in egg liquid, dip both sides in flour, then dip in bread crumbs, and press them into green pork chops with your palm.

3. Dice onion, carrot and pickled cucumber;

4. Cut celery into sections; 5, wok fire, when the oil burns to 70% heat, add pork chops and fry until light yellow. When the oil is 80% hot, fry the pork chop again until golden brown and drain the oil; 6. Melt the butter in the pot. Add onion, celery and carrot and fry until yellow.

7. Add tomato sauce and stir fry until the oil turns red. Add pickles and stir-fry thoroughly.

8. Pour a proper amount of chicken soup to boil, add fried noodles and mix well;

9. Add peas, salt, sugar and vinegar, boil until it is slightly boiling, and pour it on the fried ribs.