1. Prepare 250 ml of milk, 100 g of low-gluten flour, 120 ml of water, appropriate amount of sugar, 30 g of corn starch, 10 g of condensed milk, and 1 tsp of baking powder.

2. Add sugar, starch and condensed milk to the milk and stir evenly.

3. Pour into the pot and heat over low heat.

4. When the temperature of the pot comes up, stir continuously with a spoon or shovel to form a thick paste until the water has almost evaporated and you can turn off the heat when you feel that the milk paste has a certain hardness.

5. Put the milk paste into a container and put it in the refrigerator for 1 hour.

6. Take out the solidified milk cake.

7. Cut into evenly sized strips.

8. Add baking soda to the low-gluten flour and stir evenly. Add water in several batches and stir into a thick paste without lumps.

9. Put the milk cake in and evenly dip it in a layer of batter.

10. Heat the oil in the pot until it is 60 to 70% hot, then reduce the heat to low, put the milk cake into the oil and fry.

11. When the outer skin is crispy, take it out and drain the oil.