Heat a stewpan with water until boiling, add the green onion, ginger, spices, celery and carrot in the wok.

Wash the pork and cook it in a wok with clear water until boiling. Continue to cook it for 2 minutes. Transfer the pork in the stewpan.

Add salt, brown sugar, light soy sauce and dark soy sauce in the stewpan. Add enough boiled water to cover the pork. Cook it until boiling, cover the lid and continue to cook it under low heat for 1 hour. Turn off the heat and let it cool. Remove vegetables and spices. Cook the pork again for 1 hour and let it cool.

Dissolve the yeast in water, add flour and stir with chopsticks. Knead the dough and transfer it to the chopping board. Press a hole in the middle of the dough and put a pinch of edible alkali.

Pour few drop water to the edible akali and sprinkle some flour on it. Knead the dough until smooth.

Divide the dough into two dough and roll it into a cylindrical shape. Then divide each dough into 4 smaller doughs.

Roll the small dough into thin strips. And then rolled into a disc shape.

Press the dough slightly and set aside for 20-30 minutes. Heat a wok, add the dough and cover the lid.

Bake the dough under low heat for 5 minutes until slightly golden. Turn it over, cover the lid and continue to bake for about 5 minutes.

Minced cooked meat and sprinkle the sauce. Cut the bread from the middle and fill it with meat. Serve it.

Bake the pancakes and store them in the refrigerator.

Reheat the pancakes in the oven at 150 degrees for about 5 minutes and serve with the cooked meat.