How to make leek and egg pancakes

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  1. Add an appropriate amount of cooked lard to the flour, mix well with warm water, and let it sit for 15 minutes.

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  2.Fry the eggs and let them cool,

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  3.Wash the leeks and cut them into 1cm pieces for later use

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  4.When the eggs are not hot, add the leeks.Add salt, chicken essence, thirteen spices, and season.

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  5.After the dough has risen, knead it evenly and cut into five centimeter sections

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  6. Roll out two of the doughs separately.They must be thin and the two sizes should be almost the same.Spread the seasoned leek and egg filling on one of them.Place the other dough on top of the stuffed dough and pinch the edges together with your hands.The cake embryo is almost ready.

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  7. Heat the electric pan, pour a little oil, put in the pancake embryo, and fry until Just golden on both sides.[Because the dough is thin, it does not need to be fried for too long]

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  8.After cooked, remove and cut open.Disk