Exclusive Preserved Mustard Green Pancake
Crisp griddled turnovers built on store-bought flaky pastry, filled with savory preserved mustard greens simmered with ground pork and aromatics.
Instructions
- 1
Wash the preserved mustard greens and soak them.
- 2
Take some and dry it to remove moisture.
- 3
Chop finely.
- 4
Finely chop the green onions and ginger.
- 5
Cut some minced meat.
- 6
A hot pan with cold oil.
- 7
Add the preserved mustard greens to the hot oil and stir-fry.
- 8
Add salt.
- 9
Add light soy sauce.
- 10
Stir-fry evenly.
- 11
Add clean water.
- 12
Cook with the lid on.
- 13
The sauce is about to dry.
- 14
Add the minced meat and scallions with ginger, and stir-fry evenly.
- 15
Grab a hand-held pancake.
- 16
Put on the filling.
- 17
Put another pancake on top and pinch the edges together.
- 18
A hot pan with cold oil.
- 19
Heat the oil and add the Meicai pancake.
- 20
Cover the pot and let it simmer for a while.
- 21
The bottom changes color.
- 22
Flip it over, and repeat twice.
- 23
Take it out and cut it open.
- 24
Finished product.
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Ingredients
Main Ingredients
- Hand-grabbed pancake3 piece
- Soaked preserved mustard greensa handful
- minced meatto taste
- Clear water1/2 bowl
Seasonings
- Edible oil1 tsp
- table salt0.5g
- light soy sauce3g
Auxiliary Ingredients
- Scalliona pinch
- Gingerto taste