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flour (dough) (4g)

salt (dough) (6g)

eggs (dough) (2g)

yeast powder (dough) (3g)

cooking oil (scalded dough).

2/6

Pour proper amount of hot water into the flour and stir it into a flocculent shape, add 1 teaspoon of fennel, pour hot oil to stir up the fragrance, and knead it into dough after it is not hot. Put the hot dough and the dough together and knead it evenly and smoothly.

3/6

After kneading evenly, divide it into three pieces, knead it into long strips, put it in a fresh-keeping bag, put it in the refrigerator for one night, take out the dough that has been proofed, gently stretch it by hand without kneading it, tidy it up, and after finishing it, directly put a piece of dough with a width of six or seven centimeters and a length of about 1 centimeters, and roll it out.

4/6

put it in a pot and fry it until it swells, then take it out.

5/6

Take it out and dry it until it is not hot. Open a small mouth on one side, not too big. As long as the eggs can be poured in, put one or two broken eggs in. After the eggs are put in, press them with chopsticks, press the opening tightly and seal it.

6/6

When the oil temperature is reduced to 4% to 5%, put it in again, turn on the smallest fire, and continue to fry. After frying, three people are fried, one for each person. I also cooked some corn residue pumpkin porridge, which is a perfect match!