1. Knock the eggs into the basin, add salt and white sugar, beat with the eggs until the sugar melts
2. Add melted butter, mix well, sift in low-gluten flour
3. Stir evenly into a fluid batter, heat the pan, scoop a small spoonful of batter into the center
4. Turn the pot to spread the batter completely into thin slices, see the edge of the thin yellow, use chopsticks to help turn it over
5. Bake the other side until slightly yellow, turn off the heat, roll the dough into a circle in a pan, take it out and let it cool and become crispy after a while
