Cooking Steps

1. 

   Step1:Preparation materials - dumpling skin, shallot, flour, salt, five spices.

2. 

   Step2:Wash the shallots. Chop the green onions into scallions. Put them in a small bowl for later use

3. 

   Step3:In a small bowl, add 50g flour, a little salt and five spices and mix well

4. 

   Step4:After the oil in the pot is heated, pour it into a small bowl with Scallion to excite the fragrance. Then pour the oil into the flour bowl and mix it evenly to form a fine pastry

5. 

   Step5:Cut the pre thawed eel into small pieces. Turn the eel on high heat for 23 minutes. Take out and cool it for standby

6. 

   Step6:Take 4 or 5 pieces of dumpling skin and arrange them one by one as shown in the picture

7. 

   Step7:Spread a layer of scallion pastry in the middle, and then sprinkle the shredded eel with a layer

8. 

   Step8:Then roll it up in the shape of a long bar. Then circle it towards a steering wheel. Close the interface

9. 

   Step9:Flatten the round scallion cake and roll it thin with a rolling pin

10. 

    Step10:Heat the oil in the pan, medium and low heat. Put the rolled scallion oil cake into the pan and fry until golden on both sides

11. 

    Step11:Super delicious dumpling skin version of eel and scallion pancake is finishe

12. 

    Step12:You can see the full eel stuffing when you tear it open. It smells full of strong onion fragrance. The crust is also tough. It's hard with soft. It's full of aftertaste when you chew it

13. 

    Step13:It's crispy golden yellow coat. It's wrapped with soft and delicate scallion butter crispy. There's fresh eel meat. It's very delicious. It's crispy, soft, hot and fragrant. It's enough to move the closed taste buds. You must eat it while it's hot~