Pancake rolled with crisp fritter

The main ingredients of pancakes are mung beans, millet, dried shrimps (preserved rice) and spices, and water, which are ground into slurry. Pancakes should be spread and sold in a flat pan. Each piece is fried (one egg can be spread), wrapped in a deep-fried dough stick, oiled a little in the frying pan, fried for a while, slightly burnt, covered with sauce, sprinkled with chopped green onion, and folded into a set. Pot dishes are made of large pancakes spread out in advance, cut into willow strips, and put in a marinated pot (which has been constantly burning) for a little stirring, and even the marinated dishes are filled into bowls. Add fermented milk, sesame paste, coriander and chili pepper paste, and the five flavors are all available. Pot dishes should be thinly spread with pancakes, and secondly, they should be marinated with pulp powder washed with washed gluten. Pancake fruit and crispy rice are both eaten hot, even in summer. They are mainly made of mung beans, supplemented by millet, so they can detoxify and clear away heat, stimulate appetite and strengthen the spleen, remove stasis, treat constipation, be healthy, never tire of eating for nothing, and can relieve hangover after drinking.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)