1. First, deep-fry the crisp, 100g flour, 50g water, 3ml baking soda, 1g salt, 2ml baking powder, 15g vegetable oil, mix and knead into a smooth dough, wake for 1 hour for later use
2. Roll the dough into very thin and thin slices, divide them into portions, and cut a few cuts in the middle
3. Put the oil in the pan and heat it until it smokes, add the crispy green body, and fry it until both sides are golden and crispy.
4. Mix 100 grams of millet noodles with 80 grams of flour, add water to make a batter, spread a layer of oil on a flat-bottomed non-stick pan with napkins
5. Spoon a spoonful of batter into the pan, turn the pan to spread the batter evenly on the bottom of the pan, then turn on the fire again to heat the pan
6. After the batter is set, beat an egg on it and spread it out with a spatula
7. Sprinkle chopped shallots and chopped coriander evenly on the egg, turn it over after the egg has solidified, and smear a layer of sweet flour sauce on the dough after turning it over
8. Put the cracker, wait 2 minutes, cover both sides of the dough on the cracker, poke in the middle with a spatula, fold the pancake in half and serve
