Pancake stalls must not be white flour. The pancakes spread on white flour are not only sticky at the entrance, but also slightly sour. Be sure to use mung bean noodles, the purer the better. The fruit (fried dough sticks or crisp) rolled in the pancake must have just been fried that day, crisp and brown. It must be chopped chives sprinkled on pancakes. Ingredients: mung bean flour, millet flour, corn flour, white flour, fried dough sticks. Seasoning: spiced powder, sweet noodle sauce, garlic hot sauce, chopped green onion. Practice: 1. Make two spoonfuls of batter, mung bean flour, millet flour and corn flour, add one spoonful of white flour and a little spiced flour (it is not authentic without this) and make a thin batter. If it is too thick, the crust will be very thick. 2. Don't touch the pan to heat it, put some oil on it, scoop a spoonful of batter in the pan and spread it into a cake, which is almost formed. Knock an egg on the cake, spread it out and sprinkle with chopped green onion. The egg is almost cooked. Turn it over, put the fried dough sticks, spread the sweet and hot sauce, and fold the cakes.