Dried Bean Sprout and Shredded Pork Rolled Pancake

Taste: Scallion Flavor; Cooking Method: Stewed; Time: 20 minutes; Difficulty: Ordinary.

Detailed Steps for Cooking Dried Bean Sprout and Shredded Pork Rolled Pancake

Knead the dough with boiling water and let it rest for a while.

Roll it into a strip, cut it into small pieces, and press it with your hands along the knife edge.

Spread cooked oil on one piece, and put another piece on top of it.

Roll it into a pancake with a rolling pin (roll both sides, otherwise the thickness will be uneven). Put the pancake in the pan, fry it over low heat, and turn it over when it bulges in the middle. Fry it for a few more seconds until the pancake turns brown.

When the pancake is cooked, tear it slowly from one end to the other. This is why oil is added between the two pieces.

Cook the vermicelli in boiling water until it is soft, with a white core in the middle. Then soak the dried bean sprouts in the hot water used to cook the vermicelli. When it swells up, take it out.

Take out the vermicelli and drain the water. Add dark soy sauce for coloring and a little cooked oil to prevent sticking.

Cut the lean pork into shreds, and cut a little fat pork into shreds. Cut the scallion and ginger into shreds. Add a spoonful of vegetable oil (we usually use soybean oil) to the pan, heat it up, and add the white pork shreds. Stir-fry until the pork oil comes out.

When the white pork shreds turn slightly yellow, add the lean pork shreds and stir-fry. After the meat turns color, add the scallion, ginger, light soy sauce, and Sichuan pepper powder. Stir-fry for a few more times, add the dried bean sprouts, and stir-fry for a moment. Add water (or broth) until it covers the ingredients. Stew over medium heat.

When the water in the pot is reduced by half, add the vermicelli and salt. Continue to stew until the water is almost dry, then add chicken essence and turn off the heat.

Take a pancake, put the ingredients in the middle, and fold it up from the bottom.

Fold the left and right sides to the middle.

You can also roll it up from one end, as you like. But folding it up from the bottom can prevent the soup from flowing down.