1. Mix all the materials for making the twist together and form a ball
2. Knead into a smooth dough and wake up for 15 minutes
3. Divide the dough into two parts, roll out into thick slices, cut into strips, about 20 grams, if you want to make small twists, you can also cut into smaller pieces
4. Make a long strip, make a circle, twist both sides in the opposite direction
5. The head and the tail are naturally twisted together
6. All done, pinch the interface tightly
7. There is more oil under the frying pan, put the twist in the medium and small fire at 60 degrees to fry
8. Twisted fish out to control oil
9. Prepare an oil-free wok, put a half bowl of water and white sugar on a medium-low heat to make a syrup
10. The syrup is boiled until thick. Slightly sand around and mix with chopped green onion
11. Pour the twist in, remove from the heat, and quickly stir-fry until the twist is coated with icing sugar
Tips:The wok must be oil-free, otherwise it will be brushed
