Soy Sauce Pancake

Spoon of Doubanjiang.

A spoonful of yellow soybean paste, a spoonful of tomato ketchup.

Half a spoon of sugar.

A spoon of starch.

An appropriate amount of water.

Stir evenly.

Heat oil in the pan, then add the minced garlic.

Finely chopped onion, sauté until fragrant.

Add the prepared sauce.

Cook until thickened, then set aside.

Prepare 300 grams of flour.

Add 2 grams of salt, and add 150 grams of cold water.

Stir until there are large clumps.

Knead into a smooth dough, cover with plastic wrap, and let it rest at room temperature for 30 minutes.

Add two tablespoons of oil to a spoon of flour.

Turn it into a flaky pastry dough.

Take out the relaxed dough, roll it into a long strip, and cut it into evenly sized small portions (divide into 9 equal parts).

Take out a portion of dough and roll it into a round piece.

Spread the lard and cut it open on one side.

Roll it up.

Squeeze tightly.

Head down, press flat.

Roll it out again to make it bigger and thinner.

Preheat the electric griddle and add oil.

Place the pie crust.

Pan-fry until both sides are golden brown.

Brush on the sauce that was prepared earlier.

Sprinkle with white sesame seeds.

Sprinkle with chopped green onions.

Alright.

You can eat it once it's cut into small pieces; it's savory, crispy, and full of rich sauce flavor.