Pork ribs, sweet potatoes, Sichuan spicy bean paste, soy sauce, garlic, fermented wine juice (cooking wine can't be used instead), sugar, salt, chicken essence, steamed pork rice noodles, onions and cooking oil.

Food practices

1. Chop ribs into 3cm long sections, peel sweet potatoes and cut into small pieces, and chop garlic and onion;

2. Add bean paste, a small amount of soy sauce (mainly used for coloring), minced garlic, fermented wine juice, a small amount of white sugar, chicken essence, a small amount of salt and cooking oil (as much as the oil used to burn so many ribs) into the ribs, mix well, then pour in steamed pork rice flour, so that each rib is evenly wrapped with a layer of rice flour;

3. Take a steamer, put a layer of cut sweet potato pieces on the bottom, then spread the ribs on it, steam for 45-60 minutes, and finally sprinkle with chopped green onion.

Food practices

1. The common bagged steamed pork rice noodles outside have been salted, and the bean paste itself also contains quite a lot of salt, so be careful when adding salt to the ribs, a small amount for many times.

2. Sweet potatoes, potatoes, bean sprouts, peas, etc. are not necessarily used for the bottom.

3. If there is no steamer, you can use a bowl instead, directly put it in a pot mixed with water and submerge it to half the height of the bowl.

Don't forget to add some water to the pot from time to time when steaming, so as not to boil the water dry.

If you steam in a bowl, remember to add boiling hot water, otherwise the bowl will burst when it is hot or cold.