Ingredients: small ribs, half a catty of green garlic seedlings, a bottle of Laoganma Chili sauce (available in the supermarket), a little aniseed, a little pepper and a little salt.

Practice: 1. When buying ribs, chop them into small pieces as much as possible (only when frying), and wash the ribs with water to remove the bloody smell first;

2. Take out the ribs soaked in water and pour them into hot water for simmering. It is best not to separate the flesh and blood, otherwise it will affect the appearance. This time, put a little pepper, aniseed and ginger in the stew pot to remove the fishy smell of ribs.

3. Take out the stewed ribs, heat the wok and put a little oil (because the hot sauce itself has oil), and a little green garlic sprouts will explode. If the taste is strong, you can drain the pepper and pepper in front of the wok, then pour in the hot sauce (the hot sauce is spicy and can be adjusted according to your personal taste) and stir-fry the ribs for a while, so that all the fragrance of the hot sauce can enter the ribs. The hot sauce itself is salty, add a little salt.

Then pour it on the noodles, and add vegetables, ginger skin, clear oil, monosodium glutamate, salt, soy sauce, vanilla, garlic sprouts and chopped green onion when you are ready to open.