Hand-Pulled Pancake Meat Sandwich

Cut two slits into the thick part of the chicken leg to make it easier to absorb flavor. Dice the green pepper and half an onion, and tear the other half of the onion into medium to large pieces.

Place the chicken drumsticks in a bowl and add two tablespoons of Donggu Premium Soy Sauce, half a tablespoon of Braised Soy Sauce, one tablespoon of Donggu Oyster Sauce, and one tablespoon of Black Pepper Sauce. Marinate for 30 minutes.

Place the onion chunks at the bottom of the pot and put in the marinated chicken thighs. Pour the remaining marinade into the pot, then add bay leaves, star anise, and half a bowl of water. Simmer for 30 minutes, then take out and let cool for later use.

Debone the cooled chicken drumsticks and chop them into small pieces.

Heat oil in a wok, add diced green peppers and diced onions, and stir-fry until just cooked, then add diced chicken. Stir-fry evenly and then remove for later use.

Cut the scallion pancake in the middle with a knife, then roll it up from the broken end in one direction, shaping it into something like an ice cream cone, then stand it upright with the pointed end up, and press down with your hand to flatten it into a round pancake.

No need to add oil when heating the pan; put the hand-grabbed pancake into the pan and cook it over low heat until fully done.

Then use a knife to cut open the middle without cutting all the way through, and then stuff it full of chicken.

The hand-grabbed pancake is golden and crispy, with a subtle salty aroma, and it goes perfectly with the flavor of chicken leg meat!! It's really super delicious.