1. Prepare 60g of warm water, 2.5g of yeast, 2g of sugar, 75g of warm milk, 70g of high-gluten flour130g, 70g of flour, 2g of baking soda, 3g of salt and an appropriate amount of edible oil.

2. Add 60 grams of warm yeast water, add sugar and milk, stir well, pour in high-gluten flour, stir well, cover with a wet cloth, and put it in a warm place for fermentation.

3. The dough is about 2.5 times the original volume, and the dough is thin and honeycomb. Mix 70 grams of ordinary flour with baking soda and salt, pour into the fermented thin dough and stir well.

4. Then knead the dough until it is smooth and elastic, cover it with a wet cloth and put it in a warm place for fermentation twice. Brush the chopping board with oil, stretch the whole dough into strips and stack them in pairs.

5. After the oil temperature in the pan is seven layers hot, turn to medium-low heat, take a dough embryo, stretch it slightly, twist the two ends in the opposite direction, put it in the oil pan, turn over constantly, fry until both sides are evenly golden yellow, immediately take it out and let it cool.