Spicy Potato Slices in Flatbread

Put the flour into a bowl and add the yeast powder.

Slowly add water and stir the flour into a flaky consistency.

Knead into a dough; it doesn't need to be particularly smooth.

Cover with plastic wrap and let it rest.

Let the dough ferment until it is 1.5 times its original size and has a honeycomb-like texture inside.

Take the dough out, sprinkle with flour to prevent sticking, and knead to remove the air.

Roll the kneaded dough into long strips and cut them into equal portions.

Flatten the dough and roll it into thin pancakes, slightly larger than usual.

The electric griddle can be heated without adding oil, or you can lightly brush a little, then place the dough to cook until done.

Stir the sesame paste with warm water until it dissolves, making sure to add the water in small amounts repeatedly.

Prepare the seasoning powder as shown in the picture.

Put oil in the pot, add star anise, cinnamon, bay leaves, and Sichuan peppercorns, fry slowly over low heat until fragrant, then remove the spices.

Pour the hot oil into the prepared seasonings and stir evenly.

Add light soy sauce, oyster sauce, chicken bouillon, and salt.

Pour in the mixed sesame paste as well.

Stir well, and the sauce will be ready.

Peel the potatoes, wash them clean, and cut them into thin slices.

Rinse the sliced potatoes twice to wash off the surface starch.

The potato slices I cut are relatively thin, and they are about done when they turn transparent in the pot. At this time, the texture is crispy; if cooked too long, they will become doughy and the texture won't be pleasant.

Take it out and drain it dry.

Blanch the beancurd sheets again until cooked, then remove and drain.

Pour into the seasoning bowl and stir, coating completely with the sauce.

Prepare the side dishes according to your own preference.

Cut open the middle of the pancake, stuff the side dishes in layer by layer, add until it’s overflowing, haha 😄

The side dishes are abundant, the flavors are rich, super satisfying!