Ribs, beans and sticky paper

1

Put in the pan and heat the onion and ginger slices and cook

2

Add the washed beans and stir-fry until they are broken

3

Add the stewed ribs in advance and pour them into the beans together with the soup, and simmer over medium heat.

4

Roll the dough into large thin slices

5

Sprinkle in five-spice powder, salt, white sesame seeds, and oil evenly

6

Roll it up from one end to the other

7

Roll it to the other end and roll it into a roll about three fingers wide. Never press it.

8

Cut finger strips from one end with a knife

9

Take a pair of hands and hold both ends at the same time, rotate it in opposite directions, and finally stretch it, never use force or it will break

10

When pinching about two or three strips, they stick together to form a row

11

Rotate each piece and pinch it together

12

Open the lid and add salt, season with chicken essence (a little salt because the soup has been seasoned), lift the prepared roll, hold both ends, stretch it again, stretch it, and lay it flat in the pan. Each row is placed close to the top of the dish.

13

Cover the lid and simmer for ten minutes before removing the pan. You don't have to turn off the heat and simmer it like when steaming steamed buns. The more stuffy it becomes, the less delicious it will be.

14

Ten minutes later, open the lid of the pot and pick it up with chopsticks

15

Spread each row of papers separately, and the looser it is, the better it tastes.

16

Finally, it is served together with the pot (no need to serve a plate). The roll has been soaked in thick soup and tastes very good. It can be made with a delicious and convenient pork ribs and bean sticky roll that contains both vegetables and staple foods.

PS:1. Ribs can be replaced with catfish, chicken, and pork belly. 2. The beans can be replaced with winter melon (just that the winter melon needs to be put into the pot with the paper, otherwise the winter melon will rot into mud). 3. If your pot is big enough (like the big pot in a farmyard), you can put the paper close to the edge of the pot and it will be scorched and crispy when cooked, or you can add some vermicelli to make the taste better. 4. Don't have too much soup or it will overflow the pan (you must never open the lid halfway), and you can't paste the bottom of the pan too little. It's best to be slightly 1cm higher than the beans. Of course, if you want to eat enough soup soaked in the rolls, you can put more soup, but the pan must be big and not overflow.