Name: Bacon Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork; 500g High-gluten flour; 80g White sesame; Some Peanut oil; Some salt; 2 tbsp Cooking Wine; 2 tbsp Oyster sauce; 1 tbsp starch; a little Cumin powder; a little sesame oil; a little Chicken noodles; 80g ginger; 1 piece shallot

Bacon Pancakes

1. Put the local pork into a pot and cook it, scoop it up, spread salt while it is hot, wipe both sides thoroughly, and marinate in a bowl for half a day or longer

2. Rinse the marinated pork, drain the water and cut into small pieces

3. Put the meat cubes in a basin, add ginger, green onion, chicken powder

4. Add 2 tablespoons of cooking wine

5. Add 2 tablespoons of oyster sauce

6. Fry white sesame seeds in a pan (about 30 seconds)

7. Pour into a basin, add 1 tablespoon cornstarch, a little sesame oil, cumin powder

8. Stir evenly with chopsticks and set aside for later use

9. Use a large basin to hold up the flour

10. Add warm water in portions, and stir while adding until the flour becomes cottony (you can knead it softly when you make a cake)

11. Knead a smooth dough on a clean panel

12. Spread some cooking oil on the bottom of the basin (the role is to prevent the dough from sticking, and the dough will be smoother and softer after hair.)

13. Put in the kneaded dough

14. Wrap in plastic wrap, or cover with a clean damp towel, and leave for about half an hour (make fillings during dough preparation)

15. Take out the dough, knead it into thick noodles, and cut the noodles one by one

16. Roll out into a dough that is larger than the dumpling wrapper (the rolling board is not dusted or sticky, that is, a small amount of cooking oil is applied to the hair)

17. Put the filling (pictured)

18. Squeeze it like a bun

19. Seal it, don’t care too much if it looks good, it’s mainly because the fillings are solid and taste good

20. With the seal facing down, press it down with your palm

21. Do one by one

22. Heat up the pan, put an appropriate amount of cooking oil, add the pie and keep it on a medium-low heat.

23. Fry until golden brown on both sides

24. Sprinkle a little water, cover the pot and simmer for 1 minute

25. Shovel and enjoy

Tips:
Pork is best to use half fat and thin as fillings, which taste good. The marinated pork has a great saltiness, and there is no need to add salt to the filling. Use warm water when kneading the dough, and put some cooking oil in the bottom of the bowl after kneading, to prevent the dough from sticking and to keep the dough moist during the hairdressing period. When kneading on the panel, there is no need to sprinkle dry powder and it will not stick. If it is on a wooden board Sprinkle some dry powder on the dough. If you like a fragrant and crispy taste, you can omit the one that is cooked and stewed with water at the end. If you like chewy and chewy dough, you can add a little water and stew for a while.