1. Prepare a clean basin and add flour, eggs, sugar, yeast and salt.

Stir with chopsticks into snowflakes.

3. Add appropriate amount of warm water, knead into dough, cover with plastic wrap and ferment.

4. Ferment to twice the size, touch some flour with your fingers and poke a hole in the middle. It's done without shrinking.

5. Brush some oil on the chopping board, knead the dough on the chopping board until the air is exhausted, then cut it into equal parts with a knife and knead it into long strips.

6. Make a twist and let it stand for 10 minute.

7. Heat the pan and put in the right amount of oil. I put a little less here, so I can add more.

8. When the oil is 80% hot, add the twist agent and fry it. Remember that the fire can't be too big, otherwise it will be too hot.

9. Turn your face with chopsticks from time to time. Remember that chopsticks can't have water, or oil will spill.

10. Fry until golden brown, and then take out the oil control.