Preparing the meat is the most important thing. Choose a fatty, lean, stringy meat, such as pork, beef or lamb, and add seasonings such as green onion, ginger, garlic, soy sauce, oyster sauce, cooking wine and five-spice powder, mix well and marinate for a period of time to make the meat more flavorful.
The next step is to make the crust. Mix all-purpose flour and water in the ratio of 3:1 and knead it into a smooth dough. Then divide the dough into medium sized doses and roll out into oval shaped sheets. Place the marinated meat mixture into one end of the sheet, fold the sides up like a dumpling, and pinch the ends together.
Heat a pan with cold oil, add the pancakes to the pan and cook over low heat. When the bottom is golden brown and crispy, turn the pancake over and cook until the other side is also golden brown. Keep the heat low throughout so that the pancakes don't burn on the outside and become raw on the inside.
The fried pancake is crispy on the outside, the meat filling is juicy, and the bite is full of aroma and flavor. With these steps in hand, you'll be able to make meat-filled flapjacks that rival those of a chef, and let your taste buds enjoy this classic dish!
Tips:
You can add other vegetables, such as carrots, mushrooms and fungus, to the meat mixture according to your taste.
Marinate the meat for a long time to avoid aging the meat.
Don't flip the pancakes too often to avoid damaging the crust.
Serve with garlic sauce or hot sauce for better flavor.