How to Make Delicious Stir-Fried Fennel Pancake: A Step-by-Step Guide

Q: Can I use a different type of flour for this recipe?
A: Yes, you can experiment with different types of flour, but the texture and taste might vary slightly from the original recipe.

Q: Is it necessary to use thirteen spices?
A: Thirteen spices (Shisan Xiang) add a unique flavor, but you can substitute it with other Chinese five-spice powder or omit it if unavailable.

Stir-Fried Fennel Pancake


  • Fennel greens, 1 small bunch
  • Spring onions, to taste
  • Flour, 100 grams
  • Eggs, 2
  • Pork strips, 50 grams
  • Cooking oil, as needed
  • Salt, to taste
  • Thirteen spices (Shisan Xiang), 1 tablespoon
  1. Finely chop the fennel greens and spring onions.
  2. Prepare the pork strips, spring onion pieces, and eggs.
  3. In a bowl, combine 100 grams of flour with one egg.
  4. Add the chopped fennel and spring onions to the bowl, along with salt and thirteen spices.
  5. Mix in enough water to form a yogurt-like batter.
  6. Heat oil in a pan and spoon the batter to form pancakes.
  7. Fry each side until golden brown, then cut the pancakes into small pieces.
  8. In the same pan, heat oil, scramble the second egg, and then cut it into small pieces.
  9. Add the pork strips and stir-fry until cooked.
  10. Add the pancake pieces, drizzle with soy sauce, and stir-fry over high heat.
  11. Finally, add the spring onion pieces and stir-fry until evenly mixed.
  12. Plate the finished dish.
  • This dish is a good source of protein from eggs and pork.
  • Contains carbohydrates primarily from flour.
  • Rich in flavors, but be mindful of oil and salt content for a healthier option.
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