Pancake with Pothern Mustard

I'm not sure if I should call this pancake, but there is no proper word for this type of food in English, so let's just call it pancake.

Ingredients:

flour, pothern mustard, grounded pork, dried shrimp, green onion, seasoning.

Method:

1. Mix flour and hot water together, make a smooth no-too-hard dough, let it sit for a while.

2. Saute the grounded pork, keep stirring, add some cooking wine and vinegar, and sugar to your taste. When done, let it cool.

3. Cut green onion into little pieces, mix with a tiny bit salt, sit for several minutes.

Because pothern mustard is very salty, dried shrimp is salty, too. So you don't want to mix a lot of salt with green onion.

4. Raise pothern mustard with running water, then squeeze to get the liquid out.

5. Cut pothern mustard into little pieces.

6. Mix pothern mustard, dried shrimp, green onion and pork together, add seasoning to your taste.

7. Seperate the dough into several pieces.

8. Take one piece of the dough, roll into a long sheet.

9. Sprinkle the meat mix on top of the sheet, leave some blank from one end.

10. Start from the blank end, roll the sheet until the other end, then seal the side.

11. Heat up the skillet, add a little bit cooking oil, adjust to low heat, put the pancake in, cooking until golden brown on both sides.

Don't forget to put the lid on when frying.

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