Shredded Radish Pancake

Add yeast, water, and an appropriate amount of salad oil to all-purpose flour, and mix into a dough-like texture.

This dough is quite sticky. After resting for twenty minutes, moisten your hands with water and shape it into a smoother dough. Let it rest for more than an hour and a half.

Peel the green radish and shred it.

Add water to the pot and bring it to a boil, then blanch the shredded radish.

After blanching the shredded radish, drain it and squeeze out the water, then cut it a few times with a knife.

Prepare chopped green onions and minced ginger.

Pour more salad oil into the pan, and stir-fry the dried shrimp until fragrant.

Add chopped green onions, minced ginger, light soy sauce, dark soy sauce, and oyster sauce.

Chop the vermicelli and cook until soft, then set aside.

Drain the cooked vermicelli and put it into a bowl.

Add Thirteen Spices, stir-fried shrimp, salt, chicken essence, and sesame oil to the filling, and mix evenly.

Rub some salad oil on your hands, pinch off a piece of dough and stretch it into a dough sheet.

Wrap in the filling.

Pull the dough over and cover the filling.

Pour an appropriate amount of salad oil into the frying pan, flip the pie over so the sealed side is down, and press it flat.

Fry until both sides are golden, then remove from the pan.

The noodles are very soft and don't harden even when they cool.