2, first of all, take a larger pot, put the old flour fertilizer, add a little salt, moderate sugar, beat an egg, pour two large bowls of flour, slowly add cold water, first use chopsticks to stir evenly, and then use your hands and noodles, try to make the dough to achieve the most soft and do not stain the walls of the basin state, put on the heater to fermentation to double the size.
3. Take out the fermented dough and put it on a well-floured board.
4: Knead with both hands to deflate.
5: Knead until the dough is smooth.
6: Fasten the dough bowl and leave it to rise for ten minutes.
7: Knead the dough into a cylindrical shape.
8, cut into small dosage, and press flat with the root of your palm.
9: Roll the flattened dough into a 0.5 cm round sheet with a rolling pin.
10. Use a knife to make two cuts in the center of the pastry.
11. Heat an iron skillet, put in broad oil, heat on high heat until the oil smokes, put the raw pastry flat into the frying pan, and gently tap the pastry with chopsticks. Fry through one side, then flip and fry the other side, fry until both sides are browned can be fished out to drain the oil.