Fried Pancake with Elbow Pork and Mung Bean Sprouts
Overview
Pork elbow must be cooked and deboned in advance.
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Ingredients
Steps
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Step one: knead the dough. A pound of noodles requires about 5 to 6 taels of warm water, and it takes about fifteen minutes to stir. 〈The amount of noodles can be determined according to the number of people eating.
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After the dough has risen, take two small pieces and roll them out (you can put flour in the middle and roll out two pieces at a time.
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Turn off the pancake setting and press the pancake to start baking. (Bake two pancakes at a time to save time)
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Baked white pancakes. (standby)
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Divide the cake into hot shredded shreds. (It will become brittle and brittle after cooling down.) It doesn’t matter if you have more pancakes. Store them in a fresh-keeping bag in the refrigerator to save on frying pancakes next time.
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Shred pork knuckle.
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Wash the mung bean sprouts (I grow them at home, pure green), add hot peppers and shredded carrots.
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Prepare ginger, onions, garlic, soy sauce, salt, chicken essence and other condiments.
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Add cooking oil to the pan and stir-fry ginger, onion and garlic until fragrant.
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First stir-fry the shredded elbow flakes, add a little soy sauce and stir-fry for a while.
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Add mung bean sprouts, shredded carrots and shredded peppers and stir-fry for a while.
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Add the pancake shreds, cover the pot and simmer for a while (the biscuits are fragile), stir-fry, add chicken essence, salt, and finally some green onions.
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Finished product.
