Add flour, stir the flour slowly, melt the flour, add baking powder and sugar. The amount of sugar depends on the sweetness of rice wine.

Let it stand at room temperature and ferment for 1-2 hours until the batter swells.

Sprinkle raisins, stir well with a spoon, and put a few pots on the table to shake off the bubbles.

Brush a thin layer of oil in the pot, turn on a small fire, slowly pour the rice paste into the pot with a spoon, and let it flow naturally to form a circle.

Fry it on one side only, be careful not to burn it. If the fire is bigger, it will burn. I burned two first, hehe.