Preserved Vegetable and Pork Shortbread

Method

1. 01

   Step 1

   Mix some flour with water and lard to form a water-oil dough; mix a small amount of flour with lard and a little salt to form an oil-based dough. Let each dough rest for 20 minutes, then divide them into 16 equal portions. Wrap the oil-based dough with the water-oil dough. Roll each portion into an oval shape, roll it up, let it rest again, and roll it up again. Repeat this process three times as shown in the picture.

   

2. 02

   Step 2

   While the dough is resting, prepare the minced meat by adding salt, dark soy sauce, light soy sauce, oyster sauce, thirteen-spice powder, and cooking wine. Wash and chop the soaked dried mustard greens, then stir-fry everything in a pan until the moisture evaporates and the vegetables are fragrant. Add chopped scallions.

   

3. 03

   Step 3

   Wrap the filling in the dough like you would a bun, then roll it out thinly to form a pancake. You can make a larger batch and freeze them.

   

4. 04

   Step 4

   When you want to eat it, you can either pan-fry it over low heat or bake it in the oven. It has a unique and crispy flavor that you should definitely try!