How to Make Shredded Pork Pancake

Ingredients:stuffed pancake 200 grams round cabbage(Napa cabbage) half head striped muscle meat 100 grams, a little green onion or Chinese prickly ash seeds a little red pepper 1 piece soy sauce 2 tablespoons, dark soy sauce 1 tablespoon, a little cornstarch, a little cooking wine MSG a little vinegar as needed

Makes:

1. Cut the stuffed pancake, cabbage, red pepper, and meat strips into thin threads.stuffed pancake, cabbage, red pepper, and meat strips are cut into threads, mix the meat strips with a little cornstarch, MSG, dark soy sauce, and cooking wine, marinate for 5 minutes.

2. Heat oil in a wok, add green onion or Chinese prickly ash seeds to stir-fry until fragrant, then add the meat strips and stir-fry until they change color.



3. After the meat changes color, add the cabbage threads and stir-fry for a few seconds, then add the pancake threads and red pepper threads and stir-fry together for 2 minutes.

4. Add a little MSG and soy sauce, stir well, and remove from heat. Sprinkle with vinegar before serving (since the pancake is already salty, no more salt should be added).