Potato sliver pancake roll

Slice off a base from the potato, cut into 3 mm sheets, lay them out like a deck of cards and cut into 3 mm slivers.

Rinse off the surface starch, strain, simmer one minute, strain again and shock in cool water.

Shake the slivers very dry.

Swirl two tablespoons of oil into a hot wok and fry the minced garlic over a low flame about 30 seconds until fragrant.

Add the chilis, raise to high, swirl in the Shaoxing wine, then add the potato slivers.

Stir fry half a minute, swirl the soy sauce around the sides of the wok, fry a minute more over high heat.

Add the seasoning, heat off, and finish with chili oil if wanted.

Drizzle 220 grams of water into 200 grams of flour bit by bit to a soft dough.

Stir and fold in one direction only to develop the gluten until smooth, about ten minutes.

Drizzle in another 220 grams of water bit by bit, stirring and folding in the same direction.

Rest the batter 30 minutes.

Mix the batter, then ladle about 6 tablespoons into a 28 cm non-stick pan over a medium flame and swirl to spread evenly.

Cover for about 90 seconds until the condensation on the lid is clear and almost ready to drip, jiggle the water off, cover again for half a minute.

Spread the whisked egg over the pancake and sprinkle with scallion, then cover and cook until the egg is no longer liquid.

Flip the whole thing, cover, shut off the flame and let residual heat finish it, about 30 seconds, then slide onto a plate.

Lay filling over about a quarter of the pancake, keep it to one side and roll up like a burrito, tightly but gently.