Quack is a kind of fried stuffing snack. Especially in Shazhen, it is the most famous. It's very big, with meat stuffing and egg stuffing. It's crispy and delicious, affordable, exquisite in production technology and delicious in taste. Its fillings include meat stuffing, egg stuffing, mixed stuffing of meat and eggs (also known as "wind stirring snow") and so on. When wrapping, first use hot noodles and noodles, which are prepared in different proportions according to the seasonal changes, roll them to match the stuffing, knead them at both ends, roll them into oval cakes, and then fry them in an oil pan. The food is crispy and delicious, and with stuffing and noodles, you can freely choose meat stuffing or egg stuffing according to your appetite, which is very popular among ordinary people. In downtown towns and rural areas, there are stalls all the year round.

The specific steps are as follows:

Ingredients: 500g of flour, 250g of pork belly stuffing, minced scallion, cooking wine, soy sauce, Jiang Mo, a little sesame oil, salt, five-spice powder, pepper, monosodium glutamate and starch.

Practice:

1. Divide the noodles into two parts, one of which will become scalded noodles and the other will become dead noodles, then mix the two parts together until the surface is smooth and wake for half an hour. (In winter, the proportion of scalded noodles is 40% and dead noodles are 60%). It is best to make these the night before, and when they are made the next morning, the noodles are stretchy.

2. Mix pork belly stuffing, minced scallion, cooking wine, soy sauce, Jiang Mo, sesame oil, salt, five-spice powder, monosodium glutamate and starch, and mix well.

3. Make the dough into a preparation. What I touched and pulled was as big as a small bun, and the excess could be pulled down at last.

4. Grease the panel, spread the agent into thin strips with a length of 30cm and a width of12cm, smear the mixed meat, roll it up, and knead it at both ends. Then put some oil on it, and after a pause, it will be rolled into long strips.

5. Put it in an oil pan (low fire) and fry the drums on both sides until golden brown.

With millet porridge, hanging stove sesame seed cake can be described as a hearty breakfast.