Meigan Cai Flatbread

Soak the preserved mustard greens in water for two hours.

Add cooking wine, light soy sauce, dark soy sauce, five-spice powder, and salt to the minced meat and mix well.

Wash the scallions thoroughly and chop them.

Squeeze the water out of the soaked preserved mustard greens.

Add baking powder to the flour, slowly pour in water and stir into a flaky texture, then knead into a dough.

Cover it with plastic wrap and let it rest for a while.

Pour oil into the pan and heat it, then add the minced meat and stir-fry until cooked.

Pour in the chopped green onions and stir-fry evenly.

Pour in the preserved mustard greens and stir-fry.

Add light soy sauce, oyster sauce, five-spice powder, salt, and sugar in order, stir-fry evenly, and set aside.

Knead the proofed dough into a smooth dough.

Roll into long strips and then cut into equal portions.

Each portion of dough is rolled into a sheet.

Put in the preserved mustard greens filling and shape it into a bun.

Flatten it, roll it into thin slices, as thin as possible, it doesn’t matter if the filling leaks out.

Brush oil on both sides and put it into the electric griddle.

Fry until both sides are golden brown.

Thin and crispy mei gan cai guokui.

Meigan cai flatbread.