Wash the ribs, add cooking wine, soy sauce, soy sauce, corn starch and lobster sauce and mix well. Put it into an electric pressure cooker and keep the water pressure for 35 minutes. At the same time, put the peeled potatoes into hob pieces and steam them in an electric pressure cooker (I want to save effort, put them directly in the ribs bowl and spread them on it). )

Pour flour, sweet potato powder and proper amount of salt into a stainless steel basin, and add water to make a paste. Tilt the basin, and the paste will sag slowly when it leaves the basin edge, so that it will not flow immobile or too fast. If it flows too fast, it means it is too thin.

Wash the prunes, cut into pieces, pour them into the pot with water, and turn on the fire until the water boils.

When the water boils, tilt the basin to let the paste flow down. While flowing, pinch off a part of the paste with chopsticks and put it into the pot. Repeatedly, the paste in the pot solidified immediately. When it is ripe, it is called Maijitou, and when it floats, it means ripe. Of course, the premise is that the chicken head can't be too big. If it is too big, it will cook for a long time.

Finally, put the steamed ribs and potatoes into the pot and mix well!