Pork and Carrot Stuffed Oil Pancake

1. Chop the sandwich meat into minced meat, add ginger, salt, cooking wine, soy sauce, and oyster sauce, and mix well.

2. Rub the radish into shreds, blanch it in boiling water until soft, then remove it and squeeze out the water after cooling.

3. Put shredded radish and chopped scallions into the meat filling and mix well.

Mix flour and yeast, add water to form a smooth dough, and let it ferment in a warm place.

5. Take out the dough and place it on a cutting board, knead it evenly, divide it into small pieces, flatten them, and roll them into small circular pieces with thick center and thin edges.

6. Wrap the filling, fold the mouth and flatten it, make a pancake and let it sit for 20 minutes.

7. Brush the electric pancake pan with oil and fry the dough on both sides until cooked.

8. Golden color, soft and sweet.