How to make fried pancakes with bacon sauce

Li Liangui’s bacon pancakes

Recipe introduction 1842, the 22nd year of Daoguang in the Qing Dynasty, Luan County, Hebei Li Guangzhong (whose real name is Liangui) from Liuzhuang pioneered Lishu in Siping, which has a history of more than 160 years. Li Liangui fled to Lishu and opened a small restaurant. Gao Pinzhi, an old Chinese medicine doctor, told Li Liangui the ancestral secret recipe for smoking meat with Chinese herbs. Under the guidance of the old man, Li Liangui conducted painstaking research on the processes of dispensing medicine, selecting meat, cutting meat, raising soup, mixing noodles, and heating. The bakery was opened in Lishu County, Jilin Province at that time, and had a prosperous reputation. It mainly sold sauce meat, flatbreads and wine. Because the Li family's sauced meat is clean, rotten, and fragrant, and the flatbread is soft, clear, and crispy, people who eat it praise it: "The flatbread is rolled with bacon, and it doesn't taste enough." Therefore, it is often eaten in Lishu Town. The seats were full, the crowds were bustling, and it was well received by the masses.

Ingredients

A piece of plum meat, a piece of tenderloin, a large bone, cloves, nutmeg, amomum villosum, cinnamon, pepper, star anise, dried ginger, cinnamon, scallions, puff pastry , 400 grams of wheat flour, 50 grams of broth, sweet noodle sauce

Method

1. Wash the meat and soak it for four hours.

2. Put the meat soaking water, meat, bones and seasonings into the pot, bring to a boil over high heat and then turn down the heat slightly.

3. Use chopsticks to prick the meat to see if it is rotten, then turn off the heat.

4. Pour some sugar and tea leaves on the tin foil and put them at the bottom of the pot. Put the meat on the lid, cover it, and smoke it over high heat. Do not open the lid in the middle. Observe the color of the meat. After coloring, turn off the heat and wait until the smoke disappears before opening the lid.

5. First prepare the puff pastry. Add 100G wheat flour to 50G meat broth, add a small spoonful of salt and stir evenly to make a puff pastry.

6. Add 300G of wheat flour to 140G of water and form a ball, then put it together with the pastry and let it rise for more than half an hour.

7. Divide the risen dough into 80G pieces and the pastry into 20G pieces.

8. Such a cake is 100G. Place the pastry on the dough, flatten it, and roll it out with a rolling pin.

9. Fold face to face again, fold them together again, press them flat again, and repeat this action at least three times.

10. The more times you roll, the chewier and chewier the cake will be.

11. Put it into the electric baking pan. After one side is foamy, turn it over and bake again.

12. Cut into pieces and put on a plate, add shredded green onions and sweet noodle sauce and roll them up.

Tips

Add some tea leaves when smoking meat to add a finishing touch and add a lot of flavor! The surface of my smoked meat was very dark in color, but the taste was authentic. I rolled the cake more than five times. The flatbread is burnt on the outside and soft on the inside, golden in color, crispy in layers, and fragrant; the bacon is yellow in color and fragrant, fat but not greasy, and thin but not woody. When eating, the meat is rolled into a flatbread, and seasonings such as shredded green onions and noodles are added. The taste is wonderful.