What you need to make Shredded Beef with Roasted Duck Pancake Wrap:

Main ingredients: 200g low gluten flour, 50g high gluten flour, 1 tsp lard, 1/4 tsp salt, 100g boiling water, 35g cold water, hot lard, 200g shredded beef, 1/4 tsp baking soda, 1/8 tsp salt, 1 egg, 1 tsp sugar, 1 tsp light soy sauce, 1/8 tsp white pepper, corn starch, 2 tsp vegetable oil, 50g Lee Kum Kee Shanghai Sweet Noodle Sauce, 1 tsp chili sauce, 3/4 tsp dark soy sauce, 2 tsp vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil. 2 teaspoons vegetable oil, 50 grams Lee Kum Kee Shanghai Style Sweet Noodle Sauce, 1 teaspoon chili sauce, 3/4 teaspoon dark soy sauce, 30 grams granulated sugar, 10 grams minced garlic, 10 grams minced ginger, 2 teaspoons water, shredded green onion, shredded cucumber, shredded beetroot

How to make Roasted Duck Thin Cakes with Shredded Beef in Peking Sauce:

1. Pancake Crust: Put the flour ingredients (except for hot lard, which is used for brushing the pancake crust) into a bowl. In the bowl, first add boiling water and stir into snowflakes, add cold water and knead into a ball, wrapped in plastic wrap and placed on 10 minutes, knead the dough again, and again placed on 10 minutes.

2. Roll out the dough into a 20cm x 60cm sheet, brush with a layer of hot lard and sprinkle with a bit of flour, fold in half.

3. Roll out the dough again and press 12 (24) sheets into a 6.5cm diameter round mold

4. Brush two sheets with lard and sprinkle with flour, then fold the other two over to form 6 groups.

5. When cooled, roll out the slices into 16cm rounds and steam for 4-5 minutes.

6. Remove from the steamer, fold them together, press them with a 15cm diameter round mold, trim the excess edges around them with a knife, then tear them one by one, stack them on top of each other, wrap them with plastic wrap and set aside.

7. Beijing sauce shredded beef: shredded beef (available beef tenderloin, beef shanks), rinse with cold water after the blood, squeeze out the water, add baking soda, salt, eggs to beat on the strength, and then add sugar, soy sauce, white pepper, beat on the strength of a uniform, add cornstarch to mix well, and finally add vegetable oil to seal the oil, wake up for 1 to 2 hours.

8. hot pan cold oil (less than half of the beef oil) will cut the beef shredded slippery oil color into silk, filter the oil and set aside.

9. Pour the oil out of the pan, add the ginger and garlic into the pan and sauté, then add the remaining sauce and mix well.

10. Add the shredded beef and stir-fry well with the sauce.

11. Combine: Add shredded beef, cucumber, green onion and beetroot to each pancake and roll into a cake.