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2. Put the ribs in a larger bowl, pour the fried seasoning into the ribs and stir well, then add 15g soy sauce and stir well to make the ribs absorb the flavor of the seasoning. Stir well and marinate for half an hour. Because Pixian bean paste is salty, there is no need to add salt here.

3. Pour the steamed pork rice noodles into a bowl and stir well with the ribs so that the ribs are covered with a layer of rice noodles. If the rice noodles are still dry, it is necessary to pour some water, because the rice noodles are fried. If you don't add some water, the steamed ribs will be dry, but be careful not to add too much water, just a little. Spread the cut potatoes on the bottom of the plate, and put the ribs wrapped in rice flour on the potatoes.

4. Boil the water in the steamer. After the water boils, put the ribs in the pot, cover the pot and steam for 60 minutes. If you like something softer, you can steam it for 90 minutes. Sprinkle a little chopped green onion to decorate after steaming. Rice noodles absorb enough oil from ribs, so they are more fragrant. At the same time, the ribs absorbed the fragrance of rice noodles and the taste became richer. The combination of the two can be described as bringing out the best in each other and making you hooked.