There are three kinds of oil fragrance: ordinary oil fragrance, sugar oil fragrance and meat oil fragrance. In some places, oil incense is called aroma and incense 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, you can make delicious oil fragrance. The types of auxiliary materials can also be selected according to different tastes or needs. Accessories mainly include brown sugar, eggs, honey, bean powder, mint leaf powder, meat stuffing and so on. When cooking oil incense, you must stir it first. Hui people and oil noodles pay attention to the "three lights"-face light, hand light and basin light. In other words, after the dough is stirred, the dough should be bright; Don't get a lot of flour on your hands; The washbasin should also be clean inside and outside. The mixed dough is drawn 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 backwards, but to roll to one side by changing the rolling position of the pin. Heat the oil in the pot and put it into the rolled cake blank. When the oil in the pot turns slightly yellow, turn it over one by one and take it out when both sides are brown. In the process of frying, the heat should not be too large, the oil temperature is too high, and the oily skin is easy to fry, so there is a saying that "both sides of frying oil with slow fire shine" and "the inner skin of frying oil is not shiny". When Hui people fry oil incense, they usually invite older and experienced people to take charge of the pot. When you eat oily incense, you are also particular. For example, in some places, the Hui people should hold the oil incense in their hands and eat it piece by piece, instead of directly biting it 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 mix with warm water. After the fermented flour is neutralized with alkaline water, it is mixed with auxiliary materials such as eggs, kneaded into a round cake the size of a bowl on the chopping board, scratched with two or three knife marks on the surface, and then fried in an oily pot. It is red, soft and delicious.