1. Chop the chopped green onions (put it in the egg soup later)
2. Cut the shallots (roll into the pancake at the end)
3. Beat 2 eggs (for 1 person)
4. Put the flour in and stir to make a paste. If it is too dry, add an appropriate amount of water (the brain will make up the ice cream to make it dry and thin), then a small amount of salt, thirteen chives, and chopped green onion, and stir.
5. Put a small amount of oil in the pan on a medium-low heat, and quickly pour the egg husk into the pan with a spoon to spread the batter in a thin layer (the amount of oil is so small that all the bottom of the pan is on top) and see if there is no batter on it. Just turned it over. (It is estimated that it will take about 1 minute from the time when the batter is poured in and there is no batter. Soon, don't leave)
6. After turning over, immediately pour the oil to the bottom of the pan and start shaking the pan so that all parts of the pancake can take up the oil. The pancakes will bulge up immediately after the oil is poured in. It will be out of the pot in a few seconds after bulging up
7. Put the hot sauce after the pan
8. Put green onion
9. Roll up
10. Finished
