Ingredients: ribs, sweet potato, Sichuan spicy bean paste, soy sauce, garlic, fermented wine juice (cooking wine can't replace it), sugar, salt, chicken essence, steamed pork rice noodles, onion and cooking oil. The production process is 1. Cut the ribs into 3cm long segments, peel the sweet potatoes and cut them into small pieces, and chop the garlic and onion.

2. Add bean paste, a small amount of soy sauce (mainly colored), minced garlic, wine sauce, 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, and then pour in steamed pork rice noodles, so that each rib is evenly wrapped with a layer of rice noodles. 3. Take a steamer and put a layer of cut sweet potatoes under it. Finally sprinkle with chopped green onion. Note that the bagged steamed pork rice noodles sold outside have been salted, and the bean paste itself also contains quite a lot of salt. Be careful when adding salt to ribs, a small amount of it many times. Not necessarily sweet potatoes, potatoes, bean sprouts, peas, etc. Can be used at the bottom. If there is no steamer, you can use a bowl instead and put it directly into the pot mixed with water. Just submerge the bowl half way up. Don't forget to add some water to the pot from time to time when steaming, so as not to dry up. If you steam in a bowl, remember to add boiling hot water, otherwise the bowl will explode when it is cold and hot.