1. Prepare a piece of cooked dough with salted warm water, 3-4 pieces of lettuce and 2-3 eggs, and beat them into egg liquid. For dough making, see Pie Making: Step 1-2.
2. Sprinkle a proper amount of dry flour on the chopping board, knead the dough evenly, and then divide it into several equal parts the size of an egg. Take one of them, roll it into a long strip as shown below, and drop a little cooking oil.
3. Spread the cooking oil evenly on the surface of the dough, roll it up from one end, pinch the mouth to erect the dough, lightly press it into cakes with the palm of your hand, and roll it into round pancakes with a rolling pin. Make other cake embryos in turn.
4. Heat the pot, but use a proper amount of cooking oil. Put the cake embryo into the pot and fry it on low heat. When the dough on the surface of the cake embryo bulges, you can poke it with chopsticks to form a gap.
5. Pour an appropriate amount of egg liquid into the center of the crust from the gap, cover the crust and continue heating.
6. Reverse it in time, and you can cook it when both sides are golden yellow. Brush the surface of egg filling cake with soy sauce or sweet noodle sauce, add a little Chili sauce appropriately, and wrap lettuce leaves to eat while it is hot.