1. Remove fat from the belly and under the skin of the fat chicken, and wash it off
2. Put it in a wok, add a little water, and cook slowly
3. Boil until the water evaporates and the fat is slowly refined into fat, until it becomes a fat residue
4. Filter it while it is hot (I used a piece of kitchen paper) to make it into a clear, transparent, light yellow grease
5. Mix flour and cold water to form a uniform dough, and cover with a damp cloth for 20 to 30 minutes. It's softer than dumpling dough, it's easy to handle, and it tastes more chewy
6. Shallots, chopped green onions
7. Roll out the dough into a pancake
8. Spread a layer of chicken fat evenly
9. Sprinkle evenly with salt, pepper powder and chopped green onion
10. Roll up bar
11. Roll up from both ends to the middle, into a wishful shape, pay attention to the winding inside
12. Stack the two "Ruyi" heads
13. After pressing gently, roll out into a pancake, and use a little effort while rolling to avoid breaking the outer layer of dough.
14. Heat a pan, add the remaining chicken fat, add the cake dough, and fry on a medium-low heat. If there is too little chicken, you can add some salad oil or something
15. Fry until golden and cooked on both sides
16. Use a spatula to push in from the edge of the cake base and push it into a loose shape. If you want to be more fragrant and crisper, and have enough chicken fat, then sprinkle a proper amount of chicken fat and fry it for a while.
