葱油饼Scallion Pancakes

Pour 160 g hot water over 250 g all-purpose flour in a heatproof bowl. Stir with chopsticks until no dry flour or loose water remains, then press it together into a rough dough by hand.

Cover tightly and rest.

While the dough rests, mix 2 tbsp melted lard, 2 tbsp all-purpose flour, ¼ tsp ground Sichuan pepper and ¼ tsp salt into a smooth paste.

Knead the rested dough until very smooth. Oil the dough and the work surface with cooking oil.

Roll the dough into a thin rectangle, about 43 × 33 cm (17 × 13 in).

Brush the paste over the dough and scatter 40 g scallions on top.

Roll it up loosely from the short side into a rope, then cut the rope into 4 pieces.

Stand each piece on end, press it flat with your palm, then roll it out to about 13 cm (5 in). For thinner pancakes, cut the rope into 3 and roll each to about 23 cm (9 in).

Heat 1 tbsp neutral oil in a skillet over high heat until a piece of scallion sizzles.

Drop to medium and lay in the pancakes, top side down. Cover and cook until golden underneath.

Flip, cover again, and cook until the second side is golden.

Rest on a wire rack for a minute or two so the bottoms stay crisp.

Eat warm, torn or cut into wedges, with a dip of chili oil, black rice vinegar and light soy sauce.