Zhao Jun and Wang Meilan were making single-layer pancakes. The method was to take two balls of dough, brush oil between them, press them together, roll the pair into a single flatbread, and cook it on both sides in a pan.
Once the center puffed up, they would remove the flatbread from the pan and peel it apart down the middle, turning one into two. Each of these was a single-layer pancake.
The mother and son made a huge batch—from thirty balls of dough, they made thirty single-layer pancakes.
Following the Northeastern custom, they placed the finished pancakes in a basin and covered it with another one to keep them warm.
Next, they started on the stir-fried shredded potatoes. There wasn't much to say about it, except that back then, they were always hand-cut—the only way to make them truly delicious.
After the shredded potatoes came out of the wok, it was time to make the scrambled egg and soybean paste.
