1. Grate the zucchini into shreds, add salt to marinate the water, and then squeeze out the water
2. Scrambled eggs, stir into small pieces
3. Let the eggs cool and put them together with the zucchini, add cooking oil, sesame oil, pepper powder, salt and mix well
4. Mix the noodles with hot water and divide the noodles into small pieces. Roll the noodles into a thick and thin crust on the edge. Place the stuffing into a bun and gently press it with your hands to form a pancake. Brush oil in the pan, put in the wrapped cake, and apply a layer of oil on the surface to lock in the moisture
5. Bake until it swells, both sides are browned and ready to be out of the pot
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