1. Rinse the Mei Cai overnight in advance, soak it overnight to completely remove the salt inside.
2. Chop the pork into minced meat and set aside.
3. Squeeze the Mei Cai with water, remove the harder head and cut into fine pieces, the thinner the better. Mix it with the minced pork, add soy sauce, oil, sugar, cooking wine, chicken essence, edible oil to taste, add a little water in two times, and stir until the filling is completely absorbed.
4. Add 200g of flour to 100g of water to knead into a smooth dough, divide the dough into eight evenly, and let it rest for 15 minutes to relax.
5. Take one portion of the dough and roll it into a palm size.
6. Take the right amount of stuffing and wrap the stuffing like a bun.
7. Close the mouth down and gently press with the palm of your hand to form a pie, sprinkle an appropriate amount of white sesame on the top and press it tightly.
8. Heat the oil in the pot, add the pie when the oil is hot. You can fry four at a time.
9. Shake the non-stick pan gently. The pancake slides to prove that the bottom surface has been set. Fry one side until the shape is set, then turn it over, and fry until both sides are golden.
Tips:Don’t make the pancakes too hot, as the low fire makes it easier to fry the golden brown.
