There are three kinds of oil incense: ordinary oil incense, sugar oil incense and meat oil incense. In some places, oil incense is called aroma and fragrant pot. The methods and materials used by Hui people in different places are similar, with flour, salt, alkali and vegetable oil as the main raw materials. With these raw materials, delicious oil fragrance can be made. The types of auxiliary materials can also be selected according to different tastes or needs. The auxiliary materials mainly include brown sugar, eggs, honey, bean powder, mint leaf powder, meat stuffing and so on. When making oil incense, you must first mix and wake up. Hui people and oily noodles pay attention to the "three lights"-face light, hand light and basin light. In other words, after the dough is mixed, the dough should be bright; Don't touch a lot of flour on your hands; The basin should also be clean inside and outside. The mixed dough is pulled or cut into small dough, and each small dough is rolled into a cake blank with a diameter of about 10 cm and a thickness of about 1 cm. In the rolling process, it is generally not necessary to roll it upside down, just roll it on one side by changing the rolling position of the flour pin. Heat the oil in the pan, put it into the rolled cake blank, turn it over one by one after the oil in the pan turns yellow slightly, and take it out when both sides are browned. In the frying process, the heat should not be too large, the oil temperature is too high, and the skin of the oil fragrance is easy to fry and scorch, so there are sayings that "frying the oil fragrance with slow fire makes both sides shine" and "frying the oil fragrance makes the inner skin scorch not shine". When Hui people fry oil incense, they usually invite older and experienced people to take charge of the pot. When eating oil incense, there are also exquisite. For example, in some places, when eating oil incense, the Hui people should hold it in their hands and eat it piece by piece, instead of biting it directly with their mouths (it is said to be a sacred line). Most of them just need to be torn in half by hand to eat. Add yeast to flour and make up with warm water. After being neutralized with alkaline water, the fermented flour is mixed with auxiliary materials such as eggs, kneaded on a chopping board, spread into a round cake the size of a bowl, scratched with two or three knife lines on the surface, and then fried in a pot with fragrant oil, which is red, soft and delicious.