How to make Northeastern sauce-flavored pancakes

People who like to eat pancakes will definitely be familiar with the sauce-flavored pancake. The crispy texture and the specially made sauce will make people drool just thinking about it. Jiangxiang biscuits are a specialty of the Northeast region. It is actually not very difficult to make the Jiangxiang Biscuit. If you particularly like it, you can try to make it yourself at home. It is guaranteed to be cleaner and more hygienic than the ones sold outside. So, how to make Northeastern sauce-flavored pancakes?

1. Fried pepper oil:

1. Heat the pot, pour in enough vegetable oil, add onion, ginger, star anise, and pepper, fry until fragrant, and filter out the residue with a strainer.

2. Stir-fried meat sauce:

2. Heat the pan, pour in the fried pepper oil, add the pork filling, stir-fry, pour in the four sauces, stir-fry until the red oil comes out

3. Add sugar, black and white sesame seeds, a bowl of water, cook for about 5 minutes, add a little chicken essence, cook until it becomes thick, and turn off the heat when there is a little water left.

4. Let it cool slightly, put it into a blender, and use a food processor to grind it into meat paste. Pour out the meat paste, let it cool and then use it.

3. Make the puff pastry filling:

5. Take the pepper oil, slowly add the flour, stir evenly to make a sticky and flowing oil batter

4. Pancakes :

6. Add 300g flour to 200g warm water, stir with chopsticks until it becomes flocculent, and knead into a soft dough. Let it stand for 20-30 minutes.

7. Take out the dough with sugar, knead it into a smooth dough, divide it into 6 dough pieces, take one dough piece, knead it evenly, and roll it into a round cake

8. Brush with oil, roll up from the bottom, start from the left end, roll up in a spiral shape, hide the tail underneath, and press

9. After making all six, put the sugar aside, take one and roll it into a thin pancake with a rolling pin.

10. Heat the pan and pour in a proper amount of pepper oil, more than normal stir-fry, half frying and half deep-frying (if you don’t fry that much, you can use ordinary oil)

11. On medium-low heat, use a rolling pin to hang the pancake up, hold the pan with your left hand, tilt it slightly, and put the pancake in.

12. After the pancake is put in, it will swell up and separate into layers immediately after being heated. The half-fried and half-deep-fried heat makes the surface crispy.

13. When the bottom turns golden brown, turn it over and apply the fried meat sauce.

14. Sprinkle with chopped green onions and cooked sesame seeds. When the bottom of the pancake turns golden brown, it is ready to be served and cut into small pieces with a knife.