2 basins, 1 bowl, 1 spoon, 1 rolling pin, 1 strainer, 1 pan, 1 spatula, 2 pieces of oil paper, 1 brush.

The following is an introduction to how to make hand cakes for reference. First prepare the materials: 500 grams of flour, 150 grams of boiling water, 150 grams of warm water, 20 grams of lard paste, 150 grams of onion oil, appropriate amount of chopped green onion, appropriate amount of salt, 1 ham sausage, 1 egg, 1 spoon of salad dressing, 1 spoon of tomato sauce, 2 slices of lettuce.

1. Divide 500 grams of flour evenly into 2 parts, add boiling water to one part and warm water to the other part to form a dough.

2. Add 10 grams of lard paste to each portion of dough and knead evenly until it is no longer sticky. Then wrap it in plastic wrap and let it rest for about 40 minutes.

3. After proofing, knead the two doughs together and knead evenly.

4. Knead the dough into a long strip, divide it into small portions of equal size, round and set aside.

5. Pour an appropriate amount of lard into the pot, sauté the onions until fragrant, then remove and filter the onions, then cool and set aside.

6. Grease the cutting board with oil, roll the dough into thin sheets, then brush with onion oil, sprinkle with chopped green onion and salt, and then fold it up like a fan.

7. After folding, wrap it around the ball, and then tuck the closing edge inside.

8. Place a piece of oil paper on top and bottom of the dough cake, then flatten it and roll it into a dough for later use.

9. Heat the pan, add the pancake dough and fry until it is seven times cooked, then add an egg.

10. After frying one side, turn it over and fry the other side. Fry both sides until golden brown, then take it out and set aside.

11. Put oil in the pan, put the sausage in and fry it, then take it out and set aside.

12. Spread salad dressing and ketchup on the egg side. Arrange sausages, washed and dried lettuce and serve.