Divide 500g of flour into two portions, one 300g and one 200g

Add 180ml of boiling water to the 300g of flour and mix with the flour, and add 120ml of cool water to the 200g of flour and mix with the flour

Then mix together, add the salt, and knead to form a smooth dough, and leave to rest for 30 minutes.

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Heat a pan, add the oil for the shortening, when the oil is hot, add the flour for the shortening, turn off the heat and stir well.

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Roll the rested dough into a thin sheet, the thinner the better, stretching in all directions while rolling.

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Spread the shortening evenly on the sheet, leaving 1cm on each side

Use a knife to cut every 1cm on the sheet, leaving 2cm uncut on all sides

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Roll the sheet from the top to the bottom, stretching it as you go, and then knead it with both hands in the opposite direction to make it into a twine shape.

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Split into four, roll each portion from left to right, and gently press it into a cake shape

Place all the rolls in a plastic bag and let them rest for 20 minutes.

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Roll into a 0.5cm thick cake

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Put 20g of oil in a pan, when the oil is hot, put in the cake, and cook until both sides are golden brown.