Scallion cake dough: 270 grams of medium-gluten flour, 160 grams of warm water, 50 grams of green onion, white sesame seeds, a little salt cake: 25 grams of medium-gluten flour, 50 grams of melted lard, 270 grams of flour, 160 grams of warm water, and soft and moderate The dough is placed in a cooking pot, the surface is covered with plastic wrap and awake for 30 minutes. 25 g of flour is placed in another small bowl, and the melted lard is added in portions, and the mixture is quickly stirred into a pastry while the onion is chopped. Divide the oil into 8 small doughs of uniform size and apply a piece of dough to form a round sheet. Evenly apply a layer of lard cake on the round noodles, then sprinkle with a pinch of fine salt and chopped green onion and roll it down into a slender strip, then round it up into a round shape. This is the basic dough and put it on the plate for 15 minutes to bake the dough. Put some oil on both sides, stick with white sesame seeds, slightly flatten, simmer into a thin oil pan and heat in a medium heat. Pour the oil and fry the cake to two sides.