Add hot water to the flour and stir it into a fluffy shape. Press the flour into the middle and add water according to the flour situation. After forming a ball, press and knead. Knead into a dough. Cover with plastic wrap and let it sit for fifteen minutes. take out.

Take the dough, knead it to deflate, roll it into a long strip, cut it into small pieces of equal size, take two pieces and flatten them, brush them with oil and stack them together, and roll them into a thin round cake. , brush the oil layer by layer, steam it in a cold water pot, and cut the meat into shreds.

Add starch, salt, cooking wine, and light soy sauce and marinate for a while. Fry four eggs into an omelette and roll them into rolls. Shred them. Shred the green onions. Stir-fry the meat and stack it with the shredded eggs and leeks. Then add salt and stir-fry the vegetables together, separate the cooked spring pancakes while they are still hot, and roll them up with the ingredients.

At the earliest, spring cakes and vegetables were put on a plate, which became a "spring plate". The Song Dynasty's "Sui Sui Guang Ji" quoted from the Tang Dynasty's "Four Seasons Treasure Mirror": "At the beginning of spring, people eat radish, spring pancakes, and lettuce, and they are called spring dishes."

From the Song Dynasty to the Ming and Qing Dynasties, there was a trend of eating spring pancakes. It flourished day by day, and there is a record that the emperor rewarded all officials with spring pancakes at the beginning of spring. The Ming Dynasty's "Yandu Tour Chronicles" records: "On every spring day, (the emperor) gives spring cakes to all officials at the Meridian Gate."