Wash the ribs and put them in a large bowl, add 1/2 teaspoon of salt, pour in fresh orange juice, and marinate for one night.
Pour off the orange juice of the marinated ribs, add the dry starch, and mix evenly
Put the oil in the pot, put it in the ribs and fry the oil after the oil is hot.
Put another fried pork ribs in the pan, pour in the remaining fresh orange juice, and boil over the fire.
Add 1 tbsp of tomato sauce, 1 tbsp of sugar, and simmer in medium and small heat.
Add 1 teaspoon of salt to the 1/3 of the broth and continue to simmer on low heat until the broth becomes thick.
1. At the end of the day, you should have a small fire and watch the pot. You can't paste the pot. Once you have the pot, you will have a bitter taste. 2. Each brand of orange juice is not the same, if the last soup is not too thick, you can use 2 tablespoons of water starch to thin the sputum. 3. The tomato sauce does not need to be added too much, it will cover the taste of orange fragrance. 4. When frying the ribs, wait until the oil is warm and then ribs, or if it is very sticky.