Hot onions

I'm from the South. I grew up eating rice. I used to wrap dumplings, and dumplings were the best on the market. After frequent visits to the food web site, the basics of buns, rolls, oil bars and buns were learned. As for onion cakes, it also started last year. I've tried three different ways, one with hair, one with dead, and one with hot noodles. The onion waffles are fermented by yeasts, rubbed into onion flowers and sauces, made from thin, thawed and soft, but it takes a little time for a workman or an anxious host to find themselves in trouble. The heart murmurs: Why do you have to work on one or two bucks to fix things? [That's an excuse not to cook, to make good food, and to have fun] The simplest way to die onion cakes is to rub the face with warm water, soak up onions and peppers, roll up and slice up, and stomp the skin into thin, and fry it up to two-faced yellows, which is less onion cakes and dry, but it's only for good teeth friends, which are too hard to eat. This is the hot onion cake we're sharing today. It is more easily produced than the first two approaches, is short-lived and can be done whenever you want. And only a thin edible oil shall be painted in the pot. It tastes softer and softer than dead onion cakes, the skin doesn't get hard, the elderly and the children do。