Add salt, salad oil and hot water to the flour, stir it into cotton wool with chopsticks first, then knead it into soft dough with hands, so as to make it smooth, smooth and smooth. After waking up for 10 minutes, knead the dough until smooth. After waking up for 20 minutes, cut it into six equal parts and knead it aside for later use. Remember to cover it well so as not to dry the surface.
Different flour water absorption is different, we should add water according to our own flour as appropriate. Dough should be soft. Hard dough is not good at making cakes, and it is not easy to roll out at the back.
I am relatively lacking in manual kneading. I wake up for 10 minutes after kneading the dough for the first time to make kneading easier. The 20-minute waking time is also essential, so rolling dough will be easy.

Prepare the filling when you wake up the dough:
1. After the eggs are beaten and sprinkled, put them into an oil pan and spread them into thin egg skin. After taking them out, they are set into filaments. Egg skin can be put or not put.
2. Cut the pork belly into thin slices, not thick, otherwise the meat will be difficult to cook when pancakes are made.
3. Open the bag of cabbage and cut the chopped green onion.

Take out a ball of flour and roll it into a thin skin. The requirement is that the middle is slightly thicker and the side is thinner.
If the edges are rolled out thick and crumpled, the dough cake will be too thick.

Evenly spread the pork belly slices in the middle of the flour cake, and require the meat slices to be spread out flat, which is also for easy frying.
If the stuffing is cabbage, there is no need to sprinkle salt on the crust. If the stuffing is a light dish such as shredded radish, you can sprinkle a small amount of salt on the flour cake before spreading the meat slices.

Put on the cabbage.
According to their own salty and light taste, but also depends on the size of the cake, I usually two bags of snow to make five cakes, the cake skin does not sprinkle salt. If you put too much snow, it will be salty.

Add shredded egg skin and chopped green onion

Like making steamed buns, put the dough cake in the mouth. If you squeeze out the excess dough and tear it off, you can put it in the next dough.
Now I usually knead one circle first, while pleating, pinch the pleats thin, and then pinch the second circle. When closing, I lift the crust slightly, pinch the edge of the crust tightly, there will be no extra dough, and the crust will be thinner after rolling out.
This is the first lap of pinching. I feel that there is still some distance between the closing of the cake. Don't panic, let's continue to the next step.

After pinching the first circle, continue to pinch the pleat thin and lift it, pinch the second circle of pleat, and then it will tighten quickly from the cake mouth.

Pull and tighten the pie, leaving no excess dough.

Use a rolling pin to gently roll out the folds, or you can gently press the folds with your hands. Remember to be gentle, otherwise the thin crust will easily break.

The reverse side can also be gently rolled thin

After the pan is hot, pour in a small amount of oil, change to medium and low heat, and fry the pasta, because there are raw meat slices in the stuffing. In order to heat evenly, remember to turn the cake over every two or three minutes. If the cake skin is not broken, it is almost ready to see the cake expand. Generally, it turns back and forth six times.

You can also use an electric cake pan to pancake, apply oil to the bottom of the brush, put in the cake, brush a layer of oil on the cake, close the electric cake pan, turn on the cake when the indicator light is black, and then close the cake when the indicator light is black, so that it can be filled out after turning it over three times. The electric pancake pan is heated up and down, which is faster than frying on one side in a pan.

If I make shredded radish patties, I prefer white radish, peel and plough into fine threads, sprinkle some salt and marinate for 10 minutes, and squeeze out the separated water for later use. Roll out the cake skin, spread thin slices of meat, spread shredded radish, put chopped green onion, and put some shrimp skin, then continue to operate as in step 7.
You can also mix the shredded radish, chopped green onion and shrimp skin that have squeezed out the moisture first. It is more convenient to grab a handful of shredded radish directly after the cake skin is covered with meat slices.