1. Ingredients: Shuimo rice cake, ribs, sweet noodle sauce, Chili sauce and eggs.

2. Accessories: flour, onion, ginger and coriander.

3. Seasoning: salt, soy sauce, sugar, cooking wine, pepper, star anise, cinnamon, water chestnut powder and spiced powder.

4. Slap the ribs loosely on both sides with the back of a knife. Add cooking wine, salt and soy sauce, pat and knead to make it tasty.

5. Stir the water chestnut powder and flour eggs evenly and dip them on the surface of the ribs.

6. Deep-fry the lower ribs until the surface is crusted, remove and drain.

7. Leave a little oil in the pot, add onion, shredded ginger, star anise and cinnamon to stir-fry until fragrant, add ribs, sugar, pepper, a little salt and a proper amount of water, and simmer for 1 minutes on medium and small fire until bone soup is formed.

8. Burn the oil to 7% heat, fry the rice cake until the surface is crusted, and take out and drain the oil.

9. add the rice cake into the sparerib soup, and continue to cook until the rice cake tastes delicious and the soup becomes thick.

1. Put the rice cake on the plate, cover the ribs and pour the soup.