Exclusive Snow Vegetable, Fresh Meat, and Egg Wheat Pancake

Add a little salt to the flour, mix with water into a smooth, slightly soft dough, cover with a damp cloth, and let it rest for an hour.

Finely chop the pork with the fat in the middle.

Clean the pickled mustard greens, squeeze out the water, and chop finely.

Cut the green onions finely.

Minced meat, preserved mustard greens, scallions, and dried shrimp are placed in a large bowl.

Add lard and an appropriate amount of sugar, and mix well to make the filling.

Divide the filling into small portions and roll them into balls.

Divide the well-fermented dough evenly into small portions.

Flatten it and put in the filling.

Use the left hand's thumb web and the right hand's fingers to close the opening, place it mouth down, and let it sit for 15 minutes.

Roll it into a thin pancake.

Beat the eggs with a little cooking wine.

Brush oil on a non-stick pan and heat it, then add the flatbread to fry.

Flip and fry again.

Flip it back and forth a few times, and the flatbread puffs up and becomes plump.

Make a hole in the middle, pour in the egg mixture, and cook until it solidifies, then it's ready to serve.

Thin skin and generous filling, even more fragrant with added egg.