Crispy pot kuih is one of the traditional snacks of Mianyang, Sichuan Province, with golden color, salty and delicious, clear crispy lines. It is famous for its fragrance and has various fillings. There is a red mark on the pot kuih, which is shiny and oily, making it more mouth-watering and tastier than the current mooncakes.

Materials: 1,000 grams of flour, 200 grams of old fermented noodles, soda powder, Sichuan salt, pepper powder, a little bit of cooked lard.

Features of spinning pot kuih: golden color, salty and delicious, clear crisp lines.

Method of production:

Take 200 grams of flour and mix it with 250 grams of cooked lard to make a shortening dough, divided into 10 parts. Another 500 grams of flour add 200 grams of old leavening flour and the right amount of water to knead into a leavening dough. Scald the rest of the flour with boiling water, mix with the leavened dough and baking soda, cover with a damp cloth and leave to molder for about 1 hour, roll into long strips, and divide into 10 doses. Mix the shortening dough with salt and pepper and divide into 10 equal portions.

2. Knead each dosage into a ball, flatten it, roll it into a thin rectangular shape, smear it with a layer of shortening, roll it into a cylinder from the outside to the inside, roll it out, cut it into 2 pieces, stretch it out, intersect the two ends, turn it into a spiral, flatten it into a round cake, and roll it out into a wokkui biscuit.

3. Griddle on the stove burned to seventy percent heat, smeared with a little cooked lard, put on the billet, hands turning, to be hard, yellow on both sides of the grill, put into the hearth baked until fully cooked into.

The main points of the production of the spinning pot: 1. The dough should be kneaded well molasses, kneaded until smooth as appropriate; 2. into the hearth baking with a small fire, should not be used with the fire, so as not to burn.