Jianbing煎饼果子

First make the sauce: place the wok on the burner and add oil. Once hot, add all the sauce ingredients.

Stir-fry until the sauce darkens in color and becomes glossy with a rich sheen.

Transfer the finished sauce to a bowl and set aside for later use.

Add all-purpose flour, white sesame seeds, Sichuan peppercorn powder, and oil one by one. Mix into a dough for the crispy crackers.

Add the required amount of water to the cracker dough and mix until combined.

Use chopsticks to stir the mixture into an even, flaky texture resembling snowflakes.

Cover with plastic wrap and let the dough rest and relax for 10 minutes.

Cut the dough into evenly sized pieces.

Place the frying pot on the stove and add an appropriate amount of oil.

Once all crackers are fried, place on a rack to drain excess oil. (Don't place directly on a plate.)

Now make the jianbing crepe: place the mixing bowl on a kitchen scale and weigh out the multigrain flour.

Add water to the batter mixture.

Use a small whisk to stir into a smooth, uniform batter.

Reduce the heat to low to prevent the crepe from burning while you add the toppings.

Use the crepe-spreading paddle to evenly distribute the batter across the hot griddle surface.

Immediately sprinkle with black sesame seeds and chopped scallions.

Layer two pieces of lettuce, one crispy cracker sheet, and one sausage onto the crepe.

The homemade jianbing is now complete — clean, hygienic, and ready to enjoy.