Shredded Pork Pot Pancake
Crispy outside, tender within—fresh, fragrant, and rich without greasiness.
Ingredients
refined white flour
250 g
lean pork (shredded)
250 g
cooked winter bamboo shoots (shredded)
100 g
eggs (take out 30 g egg white separately, 1 used for making wrapper)
2
cooked lard (about 50 g actually used)
500 g
vegetable oil (about 75 g actually used)
900 g
sugar
5 g
MSG
5 g
soy sauce
5 g
minced ginger
5 g
chopped scallion
5 g
salt
2 g
cooking wine
10 g
sesame oil
3 g
wet cornstarch
5 g
white pepper
a pinch
Instructions
1
Make the Filling
Cut the lean pork into 6–7 cm long thin shreds, add salt, MSG, and egg white and mix well, then add wet cornstarch and mix thoroughly to coat the pork. Cut the winter bamboo shoots into 4 cm long shreds. Pour the pork shreds into a wok of cooked lard heated to 60% hot, stir-fry until cooked, then remove. Using the same wok, first add the chopped scallion and minced ginger; after a brief stir-fry, add the pork shreds and bamboo shoots, pour in the cooking wine, and add soy sauce, white pepper, sugar, and 50 g of broth, stir-frying evenly. Once cooked through, thicken with wet cornstarch, stir in the sesame oil, and the filling is ready.
2
Make the Wrapper
Place the flour in a bowl, add 1 egg and mix well, then slowly pour in 150 g of cold water while stirring. When the batter becomes sticky, add another 50 g of cold water and mix into a smooth paste. Pour the batter onto a hot iron pan (wipe the pan bottom with a little oil) and spread it out into a round thin wrapper about 25 cm in diameter with even thickness. Spread the pork shred filling evenly over the wrapper, fold into a 12 cm wide by 20 cm long rectangle, seal the edges with a little batter, and briefly pan-fry both sides over low heat to form the pancake embryo.
3
Deep-Fry
Heat the wok and pour in the vegetable oil. When the oil reaches 70–80% hot, place the pancake embryo in and fry until golden brown, then remove and drain off the excess oil. Place on a wooden cutting board, gently pat with a knife, cut in half lengthwise with one cut, then make 11 crosswise cuts to divide into 24 pieces. Arrange on a serving plate and serve.
