Meat-filled flatbread

Meat-filled flatbread

　　Meat-filled flatbread

　　Ingredients:

　　300g flour, 250g pork belly, one green onion. Seasonings: soy sauce, salt, yellow wine, black pepper, olive oil, white sugar. Method:

　　1. Pour the flour into a large bowl, add warm water gradually while stirring, then knead by hand into a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes; 2. Wash the pork belly, chop it into minced meat, place in a bowl, add soy sauce, yellow wine, black pepper, white sugar, and olive oil, mix well and marinate for 20 minutes; 3. Finely dice the white part of the green onion and stir it into the meat mixture; 4. Sprinkle some dry flour on the work surface, place the dough on it and knead into a log, then cut into four pieces. Take one piece, roll it out into an oblong shape; 5. Spread the meat filling over the dough, covering about 3/4 of the surface, leaving 1/4 blank, and about 2cm of blank space on both sides; 6. Lift one side of the dough, fold it down twice, then fold up the blank part and press gently to seal. Pinch the edges of the two blank sides tightly so they are tucked under the flatbread. Press the flatbread down gently with your hand; 7. Heat a little oil in a pan over medium heat, place the flatbread in the pan, then turn the heat to low. Cook both sides until golden brown. If the flatbread is too large, it can be cut and served in pieces.