500 grams of ribs, one Sanhuang chicken, one spoonful of cooking wine, one corn, one handful of vermicelli, one spoonful of douban hot sauce, two spoonfuls of soy sauce, three spoonfuls of soy sauce, one spoonful of white wine, one small dish of rock sugar, two cloves of garlic, two pieces of star anise, one section of cinnamon, two pieces of fragrant leaves and three dried peppers.

Steps:

1. Wash the ribs and chicken, put them in a pot with cold water, add a spoonful of cooking wine to soak the bleeding foam, and wash them for later use.

2. Stir-fry garlic cloves, star anise, dried chilli, cinnamon, star anise and fragrant leaves in a hot pot, stir-fry the fat part, add bean paste, bean paste, soy sauce, soy sauce and white wine, stir well, add crystal sugar, ribs and chicken with clear water.

3. Boil the corn until the ribs are soft and glutinous, add the vermicelli and collect the thick soup.