Ingredients:

80 grams of flour

150 grams of shredded pork

One carrot is the best food

45 grams of water

1 gram of yeast

1 gram of salt

2 roots of garlic Compatible with food

5 ml of light soy sauce

5ml cooking wine

2 grams of starch

Recipe method:

1. Add water, yeast and salt to flour and mix into a dough. (If you want to ferment faster, you can mix the yeast with warm water first, and then pour it into the flour, which will be faster.)

2. After mixing, ferment the dough until it doubles in size and divide it into Three servings. Then roll each portion into a round cake shape as shown, the thinner the better

3. Heat the pan and fry over low heat until there is some focus on the bottom and take it out. If there are bubbles, you can use a toothpick to pop them. Only sear one side, which will help you roll it well

4. Wash the lean meat and set aside

5. Cut into shreds

6. Add light soy sauce, cooking wine and Starch, you can also add a little vegetable oil

7. Mix together evenly and let it sit for more than 30 minutes. The longer the time, the more flavorful it will be

8. After the oil is hot in the pot, pour in the shredded pork

9. Fry the shredded pork until it changes color

10. Then Pour in the cut carrots and garlic segments, add seasonings and stir-fry evenly

11. Flatten the roll, add fillings inside, and roll it up

Recipe Tips: 1. The longer the shredded pork is marinated, the more delicious it will be. But it is best not to exceed 8 hours.

2. Fry the green garlic until raw.

3. When frying pancakes, don’t bake them too darkly. It will be difficult to roll.