Main ingredients: wheat flour (300g) auxiliary ingredients: Chinese cabbage (mussels) (30g) Chinese cabbage (30g) duck blood (white duck) (20g) pork (lean) (20g) bamboo shoots (30g)

Chives (20g) Carrots (20g) Fungus (watered) (30g) Eggs (75g) Seasonings: Salt (5g) MSG (2g) Pepper (2g) Salad oil (50g) First

Step: rise.

Serve 2-3 rice bowls of noodles, add a little "Angel" high-activity dry yeast, adjust the temperature of the water to make the bread and noodles.

After mixing, place it in a container with a lid and place it in a warm place to wait for the dough to ferment.

(It takes about 2 hours) Step 2: Chop the ribs into small pieces, put them in a pot with a little oil and braise them.

In order to make it taste better, salt and soy sauce should be added, as well as Sichuan peppercorns and chili peppers (you can add less if you consider the children).

After the water is boiled, add an appropriate amount of water (needs to soak the ribs) and simmer over low heat.

Step 3: Cut potatoes and carrots into chunks.

When the ribs are almost cooked, add them to the pot.

Add onion, ginger, garlic and tomato paste or tomatoes.

Step 4: Mix the risen dough, roll it into a round shape, sprinkle a little salad oil and coriander powder on the surface, roll it up, bring it together, and then roll it into a round pancake with the same size as the circumference of the pot.

Step 5: Pour the juice in the pot into a small bowl and set aside.

Step 6: Spread the round pancake in a pot with ribs, potatoes and carrots, pour the juice on the round pancake, poke a few holes in the round pancake with chopsticks, cover the pan and simmer for 20 minutes, and it is ready to serve.

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