1. Material drawing
2. Wash the oranges, peel and squeeze the juice, and shave the orange peels into thin filaments for later use
3. Rib cut into pieces as shown
4. Bring the water to a boil, blanch the ribs to remove any foam
5. Rinse with clean water, drain the water for later use
6. Set the pot to light, add ginger slices, sauté the ribs, and fry in the oil pan after heating
7. Add two tablespoons of rice wine and fry until golden brown on both sides
8. Stir fry with a little light soy sauce and a little salt
9. Pour the orange juice into the pot and bring to a boil over medium heat
10. Add a small amount of sugar, put the orange zest in, turn to a low heat to collect the juice, add a proper amount of chicken essence before serving
