1. Wash the ribs with rice water
2. Boil water in a deep pot, add cooking wine and ginger when blanching water
3. The blanched ribs are rinsed with warm water to remove blood foam
4. Add water and bring to a boil
5. At the same time, cut the washed potatoes and carrots into hob pieces for later use
6. Check whether the prepared dough has finished fermentation and there are even small holes.
7. Knead the dough to exhaust air
8. Use a rolling pin to roll into a 3 mm thick sheet, smear with chopped green onion oil, sprinkle some salt and flour
9. Roll up and cut the same size raw embryos
10. Lay the two up and down together, press in the middle with chopsticks, and turn the left and right hands to make a flower roll
11. Put the finished Hanamaki on a steamer set with a pot, and let it rise for about 10 minutes for the second time.
12. Put it on the boiled pork ribs soup pot, steam on high heat for 15 minutes, turn off the fire for 3 minutes, then take out the Hanamaki
13. Continue to simmer the ribs on low heat for 30 minutes, add the potato pieces and carrot pieces and cook until cooked
14. After the ribs soup is cooked, add salt and pepper to taste, sprinkle with chopped green onion to increase fragrant
15. The one-pot pork rib soup Hanaki is ready, enjoy it
1. After the Hanamaki is steamed, let the ribs continue to simmer for 30 minutes. \n2. The dough used for Hanamaki must also be fermented in advance. Now it can be fermented in about 40 minutes on a hot day. \n3. The ratio of flour to yeast is about 500 grams of flour and 5 grams of yeast.