1. Prepare the main material.
2. Put the leavening agent into the flour and mix well.
3. Add 350 grams of warm water to form a smooth dough.
4. Cover the mixed dough tightly and let it rest for 20 minutes.
5. After 20 minutes, the dough was stretched and pressed into pieces.
6. Fold it again and again.
7. Cut the dough in half.
8. Stretch the two halves of the dough to about 20 cm each, press gently with your hands, and cut into long noodles about 10 cm wide and 0.5 cm thick, and then use a knife to cut the two noodles into 20 pieces. The width of each dose is about 2 cm.
9. Take the two medicines and stack them on each other, and then use chopsticks to press them in the middle.
10. All styling is complete.
11. Put an appropriate amount of oil on the pot and heat it to about 200 degrees.
12. Pinch the two ends of each agent, stretch it slightly with your hands, put it in a frying pan, turn it to a low fire, and when the fritters float up, use chopsticks to keep frying until golden brown to remove the oil control.
13. Finished product.
Tips:The dough is a bit soft. Sprinkle some dry flour on the cutting board during operation. Do not sprinkle too much to affect the taste. You can touch some oil on your hands before proceeding.
