Step 1

Put the flour into a basin, add warm water, stir with chopsticks, and then knead into a dough for half an hour.

Step 2

Chop Pixian bean paste into small pieces, and set aside hoisin sauce, sweet noodle sauce, and garlic chili sauce.

Step 3

Put oil in a wok over low heat, add star anise and Sichuan peppercorns and fry until fragrant, take out and leave the oil. Pour in the chopped Pixian bean paste and stir-fry the red oil, add hoisin sauce, sweet noodle sauce and garlic chili sauce and stir-fry until fragrant. Add half a bowl of water, sugar, cumin powder and cooked sesame powder, bring to a boil and stir-fry a few times. Turn off the heat and remove from the pan, the sauce is ready.

Step 4

Divide the dough into two parts. If you like it to be particularly thin, you can also divide it into three parts. Roll out into thinner slices, brush with a layer of oil and sprinkle with pepper powder.

Step 5

Cut into connected nine-square grid.

Step 6

Press one piece at a time and fold them together.

Step 7

Roll into large pancakes

Step 8

Preheat the electric baking pan, pour in an appropriate amount of oil and heat it. Fold the cake until golden brown on both sides. Brush with a layer of sauce, sprinkle with white sesame seeds and chopped green onions, and the sauce-flavored pancakes are ready.

Step 9

Remove from the pan, cut into pieces, and place on a plate.