Twisted Crispy Pancake

Twisted Crispy Pancake

　　Twisted Crispy Pancake, a pan-fried snack. Features: clear twisted texture, brownish-yellow color, crispy crust, savory filling, and rich Sichuan flavor. Cooking method: pan-frying.

　　Finely chop fresh pork thigh into a bowl, finely mince raw Sichuan peppercorns, and mix with minced ginger, scallion whites, cooking wine, pepper, MSG, salt, soy sauce, and sesame oil to make the filling.

　　Knead the three types of dough with vegetable oil until smooth to form an oily dough, then shape into 15-gram pieces. Roll them into long, thin sheets, and use a knife to make thin strips at one end. Place the filling on the uncut end, wrap it up, then coil the thin dough strips around it. Flatten into a round shape and pan-fry in vegetable oil until cooked.

　　Key tips: make sure the twists are well-formed; avoid high heat when pan-frying.

　　If using beef for the filling, it is called Beef Twisted Crispy Pancake.