Main ingredients: 36 sheets of pancake skin, 150 grams of pork, 300 grams of mung beans, 300 grams of raw garlic, 25 grams of shredded wet shiitake mushrooms, 25 grams of shrimp, 750 grams of peanut oil (consumed 100 grams). Ingredients: monosodium glutamate, refined salt, fish sauce, Sichuan pepper, sugar, flour, moderate amount. Method: 1, remove the head of raw garlic, remove the coat, wash and chopped for use. And then the mung bean grinders soaked in water to shell and wash, steam hot, remove and dry, add raw garlic, shrimp (chopped), mushrooms, fish sauce, monosodium glutamate mixed into the filling.

2, the pork peeled, cut into strips, add Sichuan pepper, sugar, refined salt marinade to be used.

3, take the pancake skin 1.5 (half for the bottom) spread on the board, take 30 grams of filling, 5 grams of pork put on, wrapped into a pillow shape, the interface with the batter adhesion, will be peanut oil into the tripod heat, to be burned until the oil temperature of six, seventy percent heat, into the spring pancakes, deep-fried to a golden brown will be completed. Features: crispy skin, filling savory.