Scallion Pancakes

Scallion Pancakes

1. Put three-quarters of the flour into boiling water to spread,

2. Then add cold water and knead the dough. Cover the kneaded dough with plastic wrap and relax for 30 minutes

3. Filling ingredients: pork suet, shallots

4. Finely chop pork suet into small cubes, chopped green onion and chopped green onion for later use.

5. The relaxed dough is kneaded again on the chopping board.

6. Divide into noodles of uniform size (the size is arbitrary)

7. Roll out the well-divided agent, sprinkle with salt, and smear a layer of cooking oil

8. Sprinkle with chopped diced suet and sprinkle with chopped green onions.

9. Sprinkle the chopped green onion and roll it up from one end

10. The rolled up agent is pinched tightly at both ends, placed upright on the panel, and rolled into a pie.

11. Put the rolled biscuits into a baking pan for frying

12. Bake until golden pie on both sides