1. Prepare dumpling wrappers
2. Add salt to the flour, pour in the hot scallion oil and mix well to make shortbread. Set aside
3. Take a piece of dumpling wrapper and coat it with some shortbread, just a thin layer
4.
5. Cover it with a sheet and brush with a layer of shortbread until it reaches the fifth layer
6. Then roll it out with a rolling pin, the thinner the better
7. Use a sharp knife to make many marks on the dough
8. Roll up along the road
9. Homeopathic lengthen and thin
10. Then roll up
11. Flatten it with your hands, and roll it out a little thinner with a rolling pin
12. Add proper amount of oil to the pot and put in the cakes
13. Fry on low heat until golden on both sides
Tips:1. After the biscuits are baked, they will be crispy to the point of scumming after a few times with chopsticks.
2. Use low heat for pancakes to avoid being caught inside.
3. Add salt and pepper or sugar to the flour.
