In a medium bowl, whisk together the all-purpose flour, 1 cup of water, and salt until a smooth batter forms. Set aside for 5-10 minutes.

In a small bowl, combine the minced pork (or chicken), soy sauce, sesame oil, and minced garlic. Mix well and set aside.

In another small bowl, whisk together the hoisin sauce, chili garlic sauce, and 2 tablespoons of water to create the topping sauce. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of water to form a slurry.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or flat griddle over medium heat. Pour about 1/2 cup of batter onto the hot surface and spread it thinly into a circular pancake using the back of a ladle or a spatula.

Immediately crack one egg directly onto the pancake and gently spread it over the surface. Sprinkle half of the seasoned minced meat mixture over the egg and pancake.

Cook for 2-3 minutes until the egg is mostly set and the pancake edges are lightly golden. Drizzle half of the prepared topping sauce over the pancake, then sprinkle with half of the chopped green onions.

Carefully fold the pancake in half, or roll it up tightly from one side to the other. Cook for another 1-2 minutes until heated through. Transfer to a plate.

Repeat the process with the remaining batter, egg, meat, and sauce to make the second pancake. Serve immediately and enjoy your homemade Chinese Egg & Meat Pancakes!