1. Sift the flour, add a little salt, soak the baking powder in warm water, add it to the flour several times to form a smooth dough, cover with plastic wrap, and leave to ferment for two hours in a warm place.
2. Add ginger and chop the pork into the bottom, add a little salt, soy sauce, cooking wine, and lard to evenly beaten the meat with chopsticks.
3. Wash the mushrooms, soak them in boiling water, and cut into cubes. Sha Ge wash, peel, and cut into cubes. Wash the chives and chop them for later use.
4. Fry two eggs and chop them.
5. Stir-fry the diced shiitake mushrooms and sago diced with lard, then add the chives, and finally add a little salt and soy sauce to taste.
6. Finally add the minced pork and scrambled eggs.
7. After the fermented dough, knead out the air inside the dough vigorously, make a small agent, and roll out the crusts one by one with a rolling pin. The sides of the dough are thin and the middle is thick. Then wrap it like a bun and squash it with a rolling pin.
8. The wrapped biscuits are fermented for more than 30 minutes, then put the oil on a low heat and fry in a pan for about ten minutes until they are golden on both sides. In the process of frying, turn them over repeatedly.
9. The delicious pancakes are ready.
10. Finished picture.
Tips:1 It is winter now, so use warm water to ferment the flour and baking powder.
2Pork does not need to be fried.
3 The time of fermentation depends on the weather temperature in various places.
4 The wrapped pancakes should be fermented for more than half an hour in a place at room temperature.
