1. Materials

3g of flour, 25g of lean meat, 5g of fresh mushrooms, 5g of carrots, 1 egg and 3g of yeast; Appropriate amounts of onion, ginger, pepper, sesame oil, raw flour and light soy sauce < P > 2. Practice

1. First, put yeast into a small amount of warm water to dissolve into a solution, then pour it into flour, then add appropriate amount of warm water, knead until the dough is smooth, and then put it in a warm place for fermentation for about two hours;

2. Clean lean meat and chop it into minced meat, and clean mushrooms, carrots, ginger and onions and cut them into minced meat;

3. Add a little cornflour to the minced lean meat and mix well, then add a proper amount of salt, a little sesame oil and pepper, soy sauce, knock in an egg and mix well in one direction;

4. Add chopped mushrooms, carrots, ginger and chopped green onion, continue to mix well in one direction and then marinate for half an hour;

5. When the dough is fermented to twice its size, take it out and put it on a chopping board sprinkled with a thin layer of flour to fully knead the air inside; Knead into long strips, and divide into small doses;

6. After the small dose is rounded, it is slightly flattened, and then it is rolled into a dough sheet with a rolling pin that is thick in the middle and thin around;

7. Put the pickled stuffing on the dough, close it slowly with a tiger's mouth, then seal it, and press it flat by hand, and the pancake will be ready.

8. Leave the pancake blank for another 2 minutes for secondary fermentation;

9. put the oil in the pan, and put the pancake green; Cover the lid, slowly fry it yellow on one side, then turn it over, and finally fry it until it is golden on both sides and bulges in the middle to be cooked.