ingredients: 2g of flour, appropriate amount of salt, pepper and oil; Practice: 1. Take 15 grams of flour, add appropriate amount of warm water, knead it into smooth dough, and cover it with plastic wrap for 2 minutes; 2. Add appropriate amount of salt and pepper to the remaining 5g of flour and mix well; 3. Heat a proper amount of oil, pour it into the flour mixed with salt and pepper, and stir it evenly to make salt and pepper crisp; 4. Put the baked dough on a chopping board with a thin layer of powder and knead it into strips, and then divide it into four doses; 5. Use a rolling pin to roll the powder into a rectangular dough with a thickness of about .2 cm, and then evenly coat it with a thick pastry; 6. Roll the pastry-coated dough into strips from the long side, pinch both ends of the noodle with both hands and gently lengthen it; 7. Roll up the elongated noodle dish, hide the seam under it, and roll it into a round cake about .4 cm thick with a rolling pin; 8. Put the oil in the pan, add the bread, fry it yellow on one side, then turn it over, and finally fry it until both sides are golden and cooked.