The other day when I was shopping for cooking ingredients in the supermarket, I found Meigan cai at the dry goods shelf. It is quite new to me, since I only know one dish about it is Pork with Meigan Cai (Meicai Kou Rou). I’m very willing to try new ingredients when cooking. That’s also why I spend a lot of time in supermarket and I love to go to supermarket to hunt for different kinds of ingredients.

I bought one pack of Meigan Cai. And the second day I decided to make Meigan Cai Pork Pancake.

Prepare dough with flour, water and yeast. Cover the dough ball with plastic wrap and let it rise for 2 hrs.

Meigan Cai is cover with salt. So I rinsed it under water till no salt left on surface. Then soak them in water for 30 mins. Change water once or twice.

Minced pork was also bought from supermarket. 🙂

Chop minced pork with a little ginger, 1 stalk of spring onion and Meigan Cai till fully mixed. I tried only chop ginger and spring onion then stir with pork before. But it didn’t turn out good. Cause the filling won’t cling together and taste not good.

Add in 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 1 1/2 tsp sugar, 1 tsp oil, 1 tsp sesame oil and 1/2 tsp white pepper powder. Stir with chopsticks evenly.

Divide dough ball into several small ones. Use rolling pin to make it thinner. Place pork filling in the middle. Pinch the edges. Let them rest for 10 mins before frying.

Brush oil in the pan. Place pancakes in. Fry two sides till golden brown. Pour in water reaches half height of the pancakes. Cover the lid and turn to medium heat. Fry for 3-5 mins for each side. Then remove the lid and wait till the water dries up.

Serve hot.