1. Two bowls of flour, boiled water and flour, must be boiled water. While pouring the water, stir it with chopsticks, stir it into a big floccule and knead it into a soft dough by hand, as soft as cotton candy.

Cover the lid and wake up for ten or twenty minutes. It will taste better if you make it crispy during this time. How to make shortbread: Take a bowl, put a little flour in it, and put a spoonful of soup in a hot pot. Chop the onion and put it in a bowl, add some white sesame seeds, put a spoonful of oil in an oil pan, turn on the fire, cook some pepper and aniseed in the oil, pour the oil into the bowl with the onion after the oil is hot, and then add salt and thirteen spices.

3. Pour oil on the chopping board to prevent the surface from sticking to the chopping board. Take out the dough, divide it into eight parts, pat it directly to the size of a plate without kneading it, put the pastry on it, spread it evenly on the surface plate, and then cut a knife on the dough.

4. Roll from one side to the other. Mix the dough to prevent the dough from leaking out, and then roll it to the size of a pan.

5. Put the oil in the pot. When the oil is hot, spread the rolled dough directly in the pot and bake for two or three minutes on medium heat. Turn back and forth twice in the middle to make both sides golden.