Cooking Steps

1. 

   Step1:After the meat oil is boiled and cooled, add the egg, sugar, yeast and stir until the yeast melt

2. 

   Step2:Mix the salt in the flour. Slowly pour the water with yeast into the flour. Then prepare some warm water and slowly pour it into the flour. While pouring the water, stir with chopsticks until the flour becomes big flocculent. Knead it into smooth dough by hand. Put it in the warm place and ferment for about 1 hour

3. 

   Step3:The dough is fermented to twice the size. It will pop up with a hand poke. Or there will be a big silk nest

4. 

   Step4:Shredded prickly ash leaves and sticks are put into the dough and kneaded on the chopping board for many time

5. 

   Step5:According to the size of the pancake pan, divide the dough into four parts (I'm divided into four parts. The diameter of the pancake is about 20cm), knead the dough, cover with the plastic wrap, and continue to wake up for 10 minutes

6. 

   Step6:Roll the pastry agent into a 8mm thick round cake and stamp it with a fork (it won't bulge in the middle when the cake is started), then it can be put into the preheated pancake pan for burning

7. 

   Step7:When it's baked on both sides, the cake will go out of the pot if it's obviously thicker