Fresh pork rolls

Cut the onions, ginger and garlic, and prepare five aniseed, peppercorns, cinnamon and orange peel.

Heat the washed pork ribs in hot water to remove the oil foam.

Take the ribs out, drain the water and set aside.

Heat oil in a pan. When the oil is hot, add sugar. When the sugar melts and the oil begins to bubble, immediately add the ribs to the pan and stir-fry evenly.

After the ribs are coated with sugar color, add soy sauce and ingredients and stir-fry, then add the prepared aniseed ingredients, salt, etc., and a small amount of vinegar.

Stir-fry the ribs evenly, then add hot water just enough to cover the ribs. After the pot is boiled, turn to low heat and simmer for half an hour.

Cut the potatoes into hob pieces.

Break the beans into two halves.

Mix the noodles well and set aside (not too hard).

Roll out the dough (thinly) and lay it flat on the board.

Add appropriate amount of five-spice powder, edible salt and oil.

Start rolling it up from the wide side, about ten centimeters wide.

The purpose of rolling from a wide surface is to have more layers after the roll is made. It is best to roll more than three layers.

Pinch the edges together to avoid oil leakage and to facilitate stretching.

Cut the rolled dough into strips about three centimeters wide.

Stretch the cut strips.

Then roll the strip three to four times and pinch it together with the rolled strip. (This step can be done together with the previous step. Roll it up immediately after stretching it)

Keep the roll ready for later use.

At this time, the ribs are already medium cooked.

Add the sliced potatoes to the pot.

Then put the beans into the pot.

Place the rolled rolls on the beans, cover the pot, wait for fifteen minutes, then turn to high heat to reduce the soup.

Turn off the heat and serve.

The fragrant rolls are so tempting

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