2. Seasoning: onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and coriander.

3, the right amount of self-raising flour slowly pour in the right amount of warm water, stir evenly with chopsticks (the amount of water is generally half that of self-raising flour).

4. Knead the flour into a smooth dough, cover it with a lid or plastic wrap, and let it stand for ten minutes.

5. Roll the dough into a circle, evenly coat it with a little salt and salad oil, and add a little spiced powder or salt and pepper according to personal taste.

6. Roll up the dough and cut it into small pieces.

7. Twist each small piece of dough into a spiral shape, cover it with plastic wrap and let it stand for half an hour.

8. After the water in the pot is boiled, put the ribs in the water for a while, remove the ribs and wash away the blood bubbles and dirt with warm water.

9. Remove both ends and tendons of beans, wash them, and shred onions and ginger.

10, after the oil in the pan is heated, add pepper and star anise and stir-fry until fragrant, add shredded onion and ginger and stir-fry until fragrant, and add ribs and stir-fry evenly.

1 1, cooking wine, soy sauce color, seasoning.

12, add beans and stir-fry until it changes color.

13, put the northeast miso in warm water, mix well, and pour it into the pot until the water does not pass the beans and ribs. Cover the pot, bring to a boil and simmer for 20 to 30 minutes.

14. Put the flour rolls into the pot, cover the pot, continue to cook on low heat 15 to 20 minutes, and then drain the vegetables in the pot.