1. Mix refined flour and baking powder, make a nest, add egg liquid, mix with 30℃ warm water, knead repeatedly to form a dough, cover with a clean wet cloth, let it stand for 15 minutes, and knead again , then press it into a sheet, use a long rolling pin to half-form it into a sheet (the thinner the better, it should be even), and then coat the surface with lard.

2. Mix the refined salt, monosodium glutamate, spices and pepper together and sprinkle evenly on the dough sheet. Then mix the minced garlic and green onion together and sprinkle an even layer on it. Then, Roll the dough into a long round strip from the outside in, cut it into 25cm long sections, roll each section into a round ball and press it into a round cake with a thickness of 1cm.

3. Heat the pot over high heat, add oil to 40% heat, put in the dough, fry over slow heat, and keep turning over so that both sides are evenly heated. When golden brown, take it out and squeeze out the oil. Cut into equal pieces in a radial pattern and serve on a plate.