Ingredients ?

High-gluten flour 300g

Pork spare ribs 1pc

Bean curd (string bean) 1 catty

Potato 1pc

Oil, green onion, ginger, garlic, salt, soy sauce, moderate

Sugar Just as much as you need to put in monosodium glutamate

Warm water 145g

Haitian soybean paste 1 tbsp

Bean curd small amount of rice cake How to do it ?

Mix the dough with warm water, knead it into a soft and smooth dough, divide it into three equal portions, and roll them out into rounds as big as the mouth of a large bowl, as shown in the picture.

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Brush two of the dough sheets with a thick layer of vegetable oil, and stack the three cakes on top of each other with the oil layer in the center.

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Roll the stacked sheets of dough larger, just large enough to cover the vegetables in the pan below.

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Put oil in the pot, onion, ginger and garlic stir fry, put the ribs into the stir fry for a few moments, then put in the potatoes, bean curd, soybean paste, stir fry a few times, add water, the water level is just flush with the vegetables, add soy sauce and salt seasoning, mix well.

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Put the just rolled out pastry masked on top of the vegetables, cover the pot, simmer over high heat.

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Open the lid halfway to turn the cake, so that the upward side of the soup is also coated with vegetable soup, and continue to simmer until the vegetable soup evaporates, leaving a little, nearly dry. At this point, the cake is cooked. Start the pot.

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Cut a few slashes, use chopsticks to separate the layers, and serve. Serve the dish, drizzle the extra vegetable broth over the pancake and mix well, at this point the pancake is oily and fragrant.

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Ribs stewed beans and big cakes together, superb.

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