Practice: first 1 cup of water into the flour, then slowly add 4 molecules of 1 cup of water and flour, into the dough, and then put to about 15 minutes of relaxation, and then the dough into equal parts (their favorite size), with a rolling pin to roll the dough into a long shape, sprinkled with salt, and then smeared with thin lard, and then put on the scallions, and then the scallions wrapped into the long strips, pinch the two ends of the edge of the shaking side of the pull, and then the surface of the disk into the dough, smeared with a little lard, and then the scallions into a long strip of dough, and then the dough into the dough, and then the dough into the dough, and then the dough into the dough. Dust the dough with a little vegetable oil and let it relax again for about 15 minutes. Take a plastic bag, put the dough into it and roll it out into a thin sheet.
Heat a small amount of oil in a pan (on low heat), put the cake in the pan and turn it over when the bottom layer is set, and keep stirring the cake and turning it over until the cake appears to be layered (3 minutes or so), and then put it on kitchen paper and scrunch it with your hands until it becomes loose, and then you will have a fragrant and fluffy handmade cake. With a cup of Korean yuzu tea, don't be afraid of the heat ~ ~ try.