Shredded Pork Flying Cake
1.
Cut the pork into shreds, do not need to be too fine, pour in the right amount of oil, the taste is very fresh, the cooking wine, salt, pepper, mix well and marinate.
2.
Marinate the meat for 20 minutes, add shredded green onions, cut sea cucumber into thin strips and mix well.
3.
Preheat the electric baking pan, put in the flying cakes, and quickly set up the meat filling.
4.
Fold the four sides separately while the flying cake is soft and not yet crisp, so that the sides of the flying cake are fully glued to form a square cake.
5.
Once it's fried, turn it over and continue.
6.
Fry it until golden on both sides and it will be out of the pan. After cutting it, the soup overflows and the fragrance is tangy.
7.
Served with a bowl of seafood porridge and a small pickle, satisfying 😊😊😊.
Tips:
What needs to be said is that the hemming of the flying cake should be controlled by the heat. The flying cake is too soft to fold in the early days, and the flying cake becomes crispy and hard and breaks easily at the end of the day. Pay attention to this.
