Ingredients:
Chicken fat (see process for preparation) as needed
Flour, cold water, chopped green onion,Sichuan pepper powder, salt
(The amount of flour depends on family members' appetite; my family usually needs about 100g of flour for breakfast. Those with a bigger appetite might need up to 150g?)Water quantity should be half the amount of flour; add more water for soft dough;Cold water makes the pancake chewy, warm water makes it softer; choose according to your preferenceCakeMethod:
First, make chicken fat —
1. Remove fatty parts from the chicken's abdomen and skin, wash them clean;
2. Put in a pan, add a little water, and cook on low heat for a long time;
3. Cook until all the moisture has evaporated, allowing the fat to yield oil gradually into grease;
4. Strain while hot (I used kitchen paper), resulting in clear, transparent, light yellow oil.Next, make hand grab pancake5. Mix flour and cold water to form a smooth dough, cover with a damp cloth and let it rest for 20-30 minutes.
It should be softer than dumpling dough for easier handling and better texture;



6. Prepare chopped green onions;7. Roll the rested dough into thin pancakes;
8. Spread chicken fat evenly on one side of the pancake;9. Sprinkle salt, Sichuan pepper powder, and green onion over it;10. Roll it into a long strip;11. Fold from both ends towards the center, sealing the seam inside;
12. Stack two " " shapes on top of each other;
13. Gently flatten and roll out to thin pancake form; be careful not to break the outer layer while rolling;14. Heat a flat pan and add extra chicken fat if necessary.；
Place the dough onto the pan, fry over medium-low heat until both sides are golden and cooked through.
If there is too little chicken, you can add some salad oil or similar.
15. Fry until both sides are golden brown and fully cooked;



16. Use a spatula to push from the edges inward, fluffing it up; if desired, sprinkle more chicken fat for extra fragrance and crispiness, and fry for a short while before serving.
12. Stack the two "Ruyi" ends on top of each other;
13. Gently flatten them, then roll into thin pancakes, being careful not to puncture the outer layer when rolling;
14. Heat a flat-bottomed panover medium heat, add the remaining chicken fat, and place the dough rounds inside.Cook on medium-low heat until both sides are golden brown and fully cooked.Ifthere istoo little chicken, you can add some salad oil or similar;
15. Fry until both sides are golden and thoroughly cooked;
16. Use a spatula to push from the edge inward, making it loose and flaky; if desired, for added fragrance and crispiness, sprinkle with additional chicken fat and cook briefly before serving.