Knead the dough smooth by hand, cover it with plastic wrap and wake it for 30 minutes. Put a tablespoon of cooked sesame seeds into a fresh-keeping bag and roll them into sesame powder.

Wake up for 30 minutes. At this time, let's make sauce. Put the oil in the pot. When the oil is cool, stir-fry Zanthoxylum bungeanum and Illicium verum with low fire until it becomes discolored and fragrant, and then take it out with a colander, leaving only the oil.

Add a tablespoon of chopped Pixian watercress and stir-fry red oil.

Then add a tablespoon of sweet noodle sauce and a tablespoon of garlic hot sauce and stir-fry until fragrant.

Then add half a bowl of water to the pot, bring to a boil with low heat, add sugar, sesame powder and cumin powder, and stir well.

Boil over low heat and thicken with appropriate amount of water starch.

Scoop it up with a spoon and pour it slowly. It is too dry to brush on the cake.

Wake up and roll it into a big pancake. Sprinkle a layer of pepper noodles on it and pour the right amount of oil on it.

Then pick up four corners and dip them in the center, and the pancakes will be dipped in oil.

Cut the pancake horizontally and vertically by 4 knives, but don't cut it. And then stacked layer by layer.

After the dough is stacked together, roll it out directly, or gather the edges of the stacked dough in the middle like the buns in my picture, so that it can be rolled more roundly.

Roll the cake thin, slightly larger than the pan. Pour the oil into the pot, and the bottom of the pot is covered with oil. After heating, put in the cake blank, which is relatively large and can form natural folds. (It can be directly rolled into a cake as big as the pot or smaller than the pot. It doesn't matter if there are no wrinkles, and it won't affect the taste. )

Medium fire will brown both sides of the cake. If you use a small fire, you must cover the pancake, otherwise it will be dry and hard. If the cake is not too thick, it is best to cook it in medium or medium heat.

Brush the prepared chilli sauce on the surface of the cake. Then sprinkle with sesame seeds and chopped green onion and turn off the heat. The cake is ready. The sauce is salty. Don't brush too much yet, adjust it according to your own taste.

Cut it into small pieces with a knife and eat it on a plate with chopsticks. Sellers usually put it in paper bags and eat it with bamboo sticks.

How to make Tujia sauce pancakes?

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Matters needing attention

Because of the different characteristics of flour, the water consumption of flour should be adjusted by itself, and flour should be softer, so it is easy to roll.

The cooked sauce is left, which can be used for mixing noodles or cooking. It tastes good.

The whole biscuit tastes crisp, or it can be rolled thicker, which will make the biscuit crisp outside and tender inside.

Eat it while it is hot, and the crispness will get worse when it is cold.

You can cut the cake into small pieces and eat it with toothpicks.