2. Prepare flour, eggs and milk, and heat the milk in a hot water basin until it reaches 45-50 degrees.

3. Add eggs to flour, warm milk, knead into dough, cover with plastic wrap and ferment 1 hour.

4. Don't exhaust the cooked noodles, roll them directly into a cake with a thickness of nearly 1 cm, and then cut them into strips evenly for later use.

5. Fold the two sides together and press them with chopsticks, then pinch the two sides tightly, so that the shape of the fritters will probably come out.

6. Cover all the shapes with plastic wrap, and wake them again for 10- 15 minutes to make the noodles softer.

7. Pour an appropriate amount of oil into the pan, and put the fritters at 70% oil temperature. First, simmer until the fritters slowly expand. At this time, you can flip them back and forth with chopsticks, or you can gently shake the oil pan until the surface of the fritters no longer expands and floats. You can appropriately increase the firepower to make them color.

8. Fry in turn, remove the oil control, and serve.