1. Add cooked lard (or vegetable oil) and warm water to refined white flour to make leather. Divide the leather into a number of flour (self-defined size) and roll it into cake skin.

2. Add cooked lard (or vegetable oil) to the refined white flour, mix well and rub it into a crisp.

3. Chop the green onion, mix with proper amount of refined salt, cut the dried bean curd, raw plate oil and bacon into pieces, and mix the above raw materials evenly to serve as stuffing.

4. Wrap the crust with pastry one by one, press it into thin slices, repeatedly fold it in half, press it flat (or roll it flat), then wrap it, seal it and roll it to make a biscuit (about10cm in diameter and about 2cm in thickness).

5. Coat lard (or vegetable oil) in the pan, heat it, put it into the cake blank, and bake the cake until it is half cooked, turning it over in the middle.

6. Open a small mouth 4 ~ 5 cm long on the edge of the cake, pour in an appropriate amount of egg liquid, put it in the pot, ignite it, cover it, bake it until the cake surface bulges, turn it over, and then take it out of the pot.