I. Materials

Medium gluten flour (300g), clear water (1 50g), fine sugar (3 tsp), salt (14 tsp), corn oil (20g), yeast powder (1tsp), pork (50g), and dried pork.

Second, the practice

Wash and chop pork into powder, add oyster sauce, soy sauce, cooking wine, sesame oil, pepper powder, ginger juice, mushroom essence and starch, mix well and marinate for 10 minute.

Soak mushrooms in hot water until soft, rinse scallops, and soak them in clear water until soft.

Remove the pedicels of soaked mushrooms, wash and shred, wash the soaked scallops, push them away with the back of a knife, peel and shred carrots, and cut them into pieces.

Mix the prepared ingredients with the marinated pork to make pancakes.

Mix all the ingredients of the dough and knead it into a smooth dough.

Put it in a container, cover it with plastic wrap and ferment for one hour.

Prepare the stuffing.

After the dough is fermented, roll it into thin slices with a rolling pin and coat it with a thin layer of lard.

Roll the lard-coated dough into strips.

Cut into small pieces with a knife.

Take a short piece of dough and roll it into a round piece.

Wrap the meat and knead it into buns.

Turn the cake embryo wrapped with meat stuffing down and gently roll it into a cake shape with a rolling pin.

Pour the right amount of oil into the pan, and drain into the cake embryo respectively, and bake it until golden brown with low heat. ?

Turn over, sear for a while, pour in appropriate amount of water, cover, and stew until the water is dry.

After the water is dried, continue to bake until both sides are golden, and the delicious pancakes can be served.