Accessories: lard residue, shallots, edible oil and pepper powder (salt+sesame powder+pepper powder, which can be made by ourselves).
Practice:
First, the dough (dough)
1, put the dry flour in the mixing basin, melt Angel Yeast with warm water, then pour it into the flour and stir, while stirring, pour a proper amount of cold water and knead it into soft dough;
2, cover the lid and simmer (xing three times). In winter, it should be placed in a place where the sun shines, or in a warm place for almost 2 hours. In summer, the dough fermentation process generally takes 1 hour; 3. The dough that has been made is twice as big as the original one. When it is opened, it is honeycomb-shaped. Poke a hole on the surface of the dough with your finger. After the finger is removed, if the small hole cannot be restored to its original state, it means that the dough has been made. 4. Knead the good face repeatedly and continue to lick it;
5. Prepare a spoonful of cooking oil, wash shallots and a packet of salt and pepper powder;
6, chopped shallots;
7. A small bowl of lard residue;
8, the face is made and squashed;
9. Slowly roll it out, and the thinner it is, the better. Sprinkle chopped green onion and chopped lard residue evenly, and pour cooking oil to wipe (brush) it out;
10, sprinkle a layer of salt and pepper powder on the roots; Then fold the dough like a quilt, preferably several more layers;
1 1, heat the oil in the pot, and when it is 50% hot, put the pie in;
12, turn to low heat, slowly fry, while frying yellow, turn over;
13. If you want to keep the effect of tender inside, you can cover the pot and turn the pot to heat the pie evenly.
14, from the side cut, the color of the noodles is not white or sticky, and the pie is basically cooked;
15, plate and serve;