1. Pour cornmeal in a bowl
2. Pour the rich powder
3. Beat an egg
4. Add clean water and stir into a particle-free paste
5. Chop the ham and add it to the batter
6. Add a bit of blanched spinach leaves
7. Add chopped chives
8. Add five spice powder
9. Add salt
10. After stirring evenly, heat the pot, pour in very little oil to heat up, scoop in a spoonful of batter, turn the pot to spread the batter
11. Turn over after one side is golden, and bake until both sides are golden.
Tips:1. The added vegetables can be arbitrarily stocked in your own refrigerator. The leaves do not need to be blanched if they are well cooked. Spinach is blanched to remove oxalic acid.
2. There must not be too much oil in the pot, or it won't spread out
3. It is good to eat directly after it is baked, and it is also delicious with tomato sauce or Thai sweet chili sauce.
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