Ingredients: 500g of ribs, 200g of corn, 200g of Flammulina velutipes, 200g of hairy belly, 200g of spinach, 200g of cabbage, 200g of vermicelli, 0/00g of meatballs/kloc, 0/00g of tofu/kloc, 0/00g of bean sprouts/kloc, and 200g of lunch meat.

Ingredients: soy sauce 1 spoon, salt 1 spoon, homemade Chili oil 1 spoon, aged vinegar 1 spoon, chicken essence 1 spoon.

1, prepare the required ingredients: the ribs should be soaked in water in advance, and the hairy belly should also be soaked in water.

2. Blanch the washed spareribs in a pot to remove floating foam, then put them in a pressure cooker, add corn pieces, salt, onions and ginger slices, add enough water, steam for 20 minutes, and naturally release the pressure.

3. When cooking ribs, wash the hairy belly first, and then cut it into pieces and strips. At the same time, handle the prepared side dishes and take out the frozen chicken balls, fish balls, pork balls and shrimp balls.

4. Then make a juice by yourself, take a small bowl, add 3 tablespoons of soy sauce, 1 spoon of chicken essence, 2 tablespoons of aged vinegar, minced onion, ginger and garlic, half a spoonful of sugar and a few drops of sesame oil to the bowl, and stir well. This is not a spicy version.

At this time, the ribs are almost cooked. Put the cooked ribs and corn in the pot and cook for a few minutes on low heat.