1. Wash the ribs.
2. Put in a pot, add cold water to cover the ribs; add ginger slices and a little rice wine, boil for 2 minutes and turn off the heat.
3. After removing the ribs, wash them with clean water.
4. Put the ribs in the wok.
5. Put the prepared soybean paste, Maggi delicious juice, rock sugar, star anise, cinnamon, bay leaves, etc. into the pot.
6. Add about 1200 grams of water; cover the pot, turn to a low heat and simmer for 40 minutes.
7. After turning to a low heat, start mixing. Add 3 grams of yeast to 150 grams of water and mix well.
8. Add 280 grams of all-purpose flour and stir well.
9. Knead into a dough, leave it in a warm place to ferment for later use.
10. Cut the corn into chunks.
11. Wash the beans and break off the growing segments.
12. Peel the potatoes and cut them into hob pieces.
13. After 40 minutes, put all the vegetables in the pot, cover the pot, bring to a boil, turn to low heat and simmer for 30 minutes.
14. At this time, start making papers. Take out the fermented dough and place it on a silica gel mat sprinkled with flour.
15. Roll out into thin slices.
16. Brush with vegetable oil.
17. Roll up.
18. Cut into small pieces.
19. Press the back of the knife in the middle.
20. Pinch both ends with both hands, stretch it out and twist it a few times.
21. Twist all the rolls in turn and cover with plastic wrap for later use.
22. After 30 minutes, the vegetables are simmered, adjust the saltiness according to your own taste; check the soup again and add some boiling water if it is less. Then spread the rolls on the surface of the dish and cover the pot (note that it is best not to uncover the pot when braising the rolls).
23. Simmer on low heat for 15 minutes (if the paper is large, simmer for a while), turn off the heat, and finish.
24. You can put the pot on the table and eat it, or you can serve the rolls and vegetables separately.
25. Don't mention how delicious the rolls are when they are dipped in the soup~~
