1. Put the pork ribs into a pot with cold water, add green onion, ginger slices and an star anise, and cook for another 20 minutes until the ribs are cooked through.
2. Remove the boiled ribs and wash the foam.
3. The mung bean noodles are soaked in cold water in advance to soften.
4. Prepare the garnish, peel the lotus root, wash and slice it, slice cucumber, pleurotus eryngii, cut lettuce into large sections, and cut leek into large sections.
5. Add water to the pot and bring to a boil, add the lotus root to a boil, turn off the heat and add the noodles, soak for a while, remove the cold water and drain the water.
6. Add peanut oil to the pot, add the ribs and fry until the surface is golden, remove and set aside.
7. Add onion, ginger, garlic and dried chili.
8. Add the spicy fragrant bottom of the pot and stir fry until fragrant.
9. Add the ribs, lotus root, and pleurotus eryngii, stir fry.
10. Stir-fry for a while and then add cucumber slices and continue to fry.
11. Then add the powder skin, stir well and turn off the heat.
12. Sprinkle cooked white sesame seeds on it, and serve directly in the pot.
Tips:1. The ingredients that are not easy to be cooked should be drenched first, so that they will fry faster and stir well. /2. Add and prepare the ingredients as you like.
