1. Ingredients: a little salad oil, a pinch of salt, 120 grams of boiling water, 250 grams of flour, 50 grams of cold water, and appropriate amount of hand powder.

2. Mix a little flour and salt, and add 120 grams of boiling water.

3. Mix into a ball and take out.

4. Use the palm of your hand to fold the edge of the dough inward to organize the dough.

5. Divide the relaxed dough into small portions of 20 grams each, and roll them into round balls. The round shape will make it easier to roll the dough into the same size from top to bottom.

6. Apply a layer of oil on the surface of the small agent.

7. Sprinkle another thin layer of hand powder.

8. Overlap the two small doses.

9. Roll out evenly from the center to the surroundings, turn over and roll evenly.

10. Heat a non-stick pan over medium heat, do not add oil, and remove the skin when the pan is hot.

11. After frying, quickly tear open the dough and wrap the separated hot dough to avoid drying out in contact with the air.