Prepare the raw materials, wash and drain fennel, and cut off the roots; Beat the eggs well and set aside. Add flour and a little salt to the egg mixture (I put 0.5 teaspoon). Add 1 tbsp cooking wine and stir thoroughly until the egg paste has no flour particles. Add chopped fennel and cut the stems as thin as possible for branding.

2

Stir well, add a proper amount of water, make a paste with a certain thickness, and let it stand for a moment, about 15 minutes. Heat the pan, add a little oil, turn it evenly, add half of the batter, spread it out and sprinkle fennel evenly. Simmer the pancakes until the surface is solidified. Coat the bottom, turn it over, continue to fry for a while and then shovel it out. When the weather is hot,