The first time I ate this cuisine was in the Northeast Nongjiale, don't look at the picture is quite rough, but the flavor is really good. I've messed around with it a few times at home myself, and it's pretty easy to make with vegetables, meat and rice.

One, stewed pork ribs.

1, fresh ribs cut into moderate sections, rinsed in water a few times. Then cold water in a pot, add a spoonful of cooking wine, boil over high heat and cook for three minutes, during which time use a spoon to skim off the froth and dirt, and fish out to control the water and standby.

2, the pan put a spoonful of oil, pour a handful of rock candy. Turn on low heat, stirring constantly with a spatula until the icing sugar melts and turns slightly yellow, pour in the ribs and turn to coat evenly with a layer of sugar color.

3, then put pepper, star anise, sesame leaves, soy sauce, soy sauce, oyster sauce, cooking wine, salt, five-spice powder. Add water to submerge the ribs, and simmer on medium-low heat for 40 minutes.

Two, make rolls.

1, 200 grams of flour in the basin, add 10 grams of yeast, pour a small amount of water, while pouring while using chopsticks to mix, no floating powder, kneaded by hand into a smooth dough, placed in a warm place to ferment for half an hour.

2. Take out the dough, knead it again, and roll it out with a rolling pin to form a thin sheet, brush the surface with cooking oil and sprinkle with five-spice powder.

3, use a knife to cut into equal parts, then fold and twist into a twist shape.

Three, ribs and beans stewed rolls. 1, after the ribs stewed soft, add the washed beans, spread the rolls evenly on the surface, cover the pot and continue to smother for 15 minutes.

2, when the rolls are cooked through, use a spatula to toss them evenly and they can be removed from the pot.

Four, notes.

1, ribs must be blanched. Cook out the dirt inside, otherwise the stew has a fishy flavor.

2, stewed ribs must be added to the hot water just boiled, not cool water. And the water should be added enough at once, later steamed rolls also need water, and the key to the delicious rolls, is that it absorbs the soup of the stew, the flour is very absorbent. If you find that the water is really less when you put the rolls, you can put some hot water to avoid muddying the bottom of the pot.