Exclusive Preserved Vegetable Pancake

Soak the preserved mustard greens in advance, wash them clean, and set aside.

Wash the front leg meat and mince it for later use.

Crush the garlic cloves and chop them finely.

Heat oil in a pan and stir-fry the minced garlic until fragrant.

Add the minced meat and stir-fry to break it up and dry out the moisture.

Add an appropriate amount of oyster sauce, light soy sauce, and dark soy sauce.

Stir-fry evenly until colored.

Add the preserved mustard greens.

Stir-fry evenly until fragrant.

Season with a little salt.

After stir-frying evenly, let it cool and set aside.

Thaw the hand-grabbed pancake in advance for later use.

Take a piece of scallion pancake and add an appropriate amount of preserved mustard greens and meat filling.

Fold the edges of the hand-grabbed pancake.

Use a rolling pin to roll out the hand-grabbed pancake.

Try to roll the hand-grabbed pancake thin.

Sprinkle an appropriate amount of white sesame seeds.

Heat the non-stick pan and place the dough base in it.

Pan-fry over low heat until both sides are golden brown.

After frying, cut it into pieces.

Finished product.

Finished product.