1. Mix 200g all-purpose flour with 110g water, stir into snowflakes, knead until smooth dough, cover with plastic wrap, and let rise for 30 minutes. 2. Divide the risen dough into 17 equal portions, flatten first and then roll into small pieces.

Even dough (about the size of a dumpling wrapper).

3. Stack the rolled dough and brush each layer evenly with cooking oil.

4. Press both sides of the folded dough slightly with your hands, then use a rolling pin to roll it flat from the center to all sides, alternate sides, and finally roll it out to about the size of an 8-inch mold (using this method, the dough can be made to the maximum extent

Make sure it is easily thin and uniform in size).

5. Take a steamer, wait until the water in the pot boils, put the rolled dough into the pot and steam it over high heat for 15 minutes, then take it out.

Uncover the steamed dough one by one to complete the spring pancake skin.

6. Cut 250g of lean pork into shreds, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 egg white and 1 tablespoon of salt, mix well, and marinate for 20 minutes.

7. Heat the pan with cold oil, sauté the minced ginger and garlic until fragrant, add the marinated shredded pork, and stir-fry over medium heat until it changes color.

8. Add 2 spoons of sweet noodle sauce, 1 spoon of light soy sauce and 1 spoon of dark soy sauce to taste, pour in a small bowl of water starch (1:1) to thicken the sauce, stir-fry well, and fry the shredded pork in the sauce. 9. Put a little oil in the pot and add 100g

Stir-fry mung bean sprouts and 100g leeks over low heat, add half a spoonful of salt to taste and serve.

10. Beat 1 egg, add half a spoonful of salt and mix well, pour it into the pot and spread it into a thin egg pancake, and cut it into shreds with half a cucumber and carrot respectively.