7. In a clean container, put 100 grams of flour for the pastry, use a large spoon to fill in 50 grams of broth from the meat you just cooked, mix well, and form a ball, that is, to become a package of pastry.

8. Find another large container, put 300g of flour for the dough, add 150g of warm water and 2g of salt in three batches, and knead with your hands to form a smooth dough. Cover the surface of the container with a layer of plastic wrap and set aside to rise for 15 minutes. The dough will be smoother and softer.

9. Divide the dough and puff pastry evenly into 5 equal portions and arrange in a large container. Pair one dough with one puff pastry. First, press the dough with your hands to form a disk, then place a puff pastry on top, close it with your hands, and wrap it up to form a round dough, place it on the counter, and press it with your hands to form a disk.

10. Using a rolling pin, roll out the dough from the center of the dough in each of the four directions so that the dough forms an approximate rectangle.

11. Fold the dough along the two short sides of the rectangle toward the center, as shown in the photo, so that the dough has become a small, three-layer rectangle.

12. Roll out the rectangle again to the size of the dough in step 10, and repeat this twice.

13. Finally, roll the rectangle into thin strips along the long edges, and then into rounds as shown.

14. Roll the dough into a large pancake and deep fry it in a pan. Authentic bacon pancakes are deep fried in a frying pan.

15. When one side of the pancake is ready, flip it and fry the other side until both sides are golden brown.