Accessories: salt (20g), dark soy sauce (50g), water (700ml), vegetable oil (60ml).

Beat 4 tablespoons of flour into a bowl and set aside. Add water to the flour and mix well to thicken the mixture (water to flour ratio is 1:3), then mix well with your hands and pinch the lumps together as much as possible. Add 4 tablespoons of soy sauce and mix well. Add 5 tablespoons of sugar (to taste). Pour a little cooked vegetable oil into the pan (reserve two or three tablespoons of oil for later) and then pour in the batter. You can cook the oil in advance and then cool it down until it is lukewarm, otherwise the batter will fry in the pan. Turn on medium heat and stir quickly against the bottom of the pan. If the batter clumps, add cold water and stir if you feel the color is not enough, add more soy sauce until you are satisfied with the color. Taste the sauce and add more sugar and salt if it's not salty enough. During the period must be constantly close to the bottom of the pan stirring until the batter becomes slightly thicker sauce and then just reserved oil into the sauce quickly stirred until blended and then turn off the heat and leave it to cool down and bottled in the refrigerator.