1. Prepare the raw materials, ingredients, heat the lard until it melts, add about 60g of sesame egg salt, sugar and trace salt, and stir
2. Add the self-raising powder and knead it until sanguang (face light, hand light, basin light) and wake up for about an hour. It's ready to be made when it doubles in size
3. Roll it into a dough sheet and cut it, roll it into a 20cm long strip with the thickness of chopsticks, and wrap it into a twist shape for 10 minutes. (When I kneaded the long strips, it was a bit thick, because it would expand when frying)
4. Waiting to wake up...
5. Boil it in 30% oil and fry it in a pan until golden brown. Use medium and small heat (my heat is a bit too big, so the color is darker, it's a shame!)
6. The unsuccessful finished product is on the table!
