First, mix the yeast with warm water, then add the evenly stirred eggs and oil, add the flour and all the materials, and knead into a smooth dough.

Cover and ferment in a warm place for twice the size.

Grease the dough, add the dough, cover it with plastic wrap, press it into chunks by hand, and let it stand for more than ten minutes.

Cut it into strips with a knife, knead it into smooth strips by hand, twist the thick strips in the opposite direction, lift both ends, naturally twist the force, then twist the force in the opposite direction, lift both ends and screw one end into the other.

Drain, put in a flat plate, cover with plastic wrap, and put in a warm place for secondary fermentation for 35 minutes.

The oil in the pot is 150 degrees, and the twist is added to bubble. After the dough twists float, turn over and fry until both sides are golden.