Orange pork ribs ingredients: Pork chops, one pound of oranges or navel oranges, three salt, MSG, cornstarch, custard powder, baking soda, cornstarch flour, light soy sauce, custard powder, cooking wine, sugar. Preparation method: 1. Peel the oranges. Two of the juicers produce freshly squeezed orange juice for later use. Cut another orange into two, usually cut into thin slices for serving on the plate, and cut the other half into small dices for later use. 2. Cut the steaks into pieces bought from the supermarket and rinse them with water. Add salt, MSG, baking soda, cornstarch, flour and custard powder, stir and marinate for 4 hours. (For detailed pickling methods, please refer to the link in this article). 3. Heat the oil in the wok, make sure it is enough to cover the ribs. When the oil temperature is 50% hot, lower the heat to 80% hot. Turn down the heat for 2 minutes, then turn up the heat to increase the oil temperature. Repeat two to three times. Take out the ribs when they turn red in color. spare. Remember, the ribs must be "pressed" over high heat before being taken out of the fryer, so that the ribs will not "eat oil" and the ribs will be more tender. Pour the remaining oil from the fried pork ribs into a small bowl and continue cooking other dishes. 4. Clean the wok, heat it up, pour in a little hot oil, add freshly squeezed orange juice, cooking wine, light soy sauce, and sugar. Stir-fry until the soup is slightly thick, then pour the fried ribs into the wok. , stir-fry quickly, remove from the pan, place the ribs neatly on a plate surrounded by fresh orange slices, and sprinkle fresh orange slices on the ribs. 5. Finally, use a little water starch to thicken the remaining orange juice in the wok, pour it on the ribs, and the dish is done. PS: Freshly squeezed orange juice can also be replaced by concentrated orange juice, but freshly squeezed juice is still recommended if conditions permit.