half a catty
How to make leek and potato vegetable pancakes
Rinse and drain the leeks and cut them into small dice.
Peel and wash the potatoes, dice them, and run them through water three times.
Heat oil in a pan, add onion, ginger and diced meat.
Put in the diced potatoes and sauté a little.
Add salt, soy sauce, and stir-fry aromatic vegetables
Add the leeks, add the chicken, plain and fresh, and turn off the heat.
Stir well and serve out of the pan for later.
Pour the hot water at 90 degrees into the flour in a bowl while stirring with a chopstick, not too soft and not too hard.
Knead a small ball and roll it out thinly with a rolling pin.
Place the dish on the crust and pull it flat.
Fold up the pastry and press the opening to seal it.
When the pan is hot, put oil in it.
Add the vegetable patties, coloring one side and turning the other.
Turn three times out of the pan.