1. Pour the maltose into the pot, put maltose can make the inside tissue is honeycomb after the fried Jiangmai strips

2. Add 200 grams of water

3. Boil the water and maltose with high heat

4. Take 2/3 of the glutinous rice flour into the pot, pour in the just boiled maltose water, stirring while pouring

5. The remaining 1/3 of the dry flour put in. Put the remaining 1/3 of the dry flour into it, and add the flour in two parts to make the rice sticks crispy

6. Knead the dough with your hands to form a smooth dough

7. Roll the dough with a rolling pin into a 5mm-thick sheet

8. Cut it into strips about 5mm~1cm in length

9. Roll each strip with your hands to form a rounded stick

10. Cut into long, short, and even segments about 5cm in length

11. About 5cm

11. Pour a moderate amount of oil into the pot

12. Cool the oil into the cut small segments, and slowly fry over low heat (remember, always cool the oil in the pot)

13. As the oil temperature rises, the rice strips slowly float, gently turn with chopsticks to make them non-stick

14. See the surface of the yellowish, use chopsticks to turn, so that the heat is evenly distributed throughout the entire process should be kept on medium-low heat

14. The entire process should be kept on medium-low heat

15. From the pot, about 5 minutes, the surface of the strips will be deep-fried until it turns golden brown all over, and then fish out to control the oil. Then fry the remaining strips, do not put the hot oil directly into it, turn off the heat, wait for the oil to warm up, and then put it in

16. Fished out of the strips, while still hot, wrapped in a layer of sugar (this step can also be changed to simmering sugar syrup, strips of rice wrapped in sugar syrup)

17. Then wrapped in white sesame seeds. All the fried rice sticks are coated with sugar and white sesame seeds

18. Coated with sugar and white sesame seeds of the rice sticks, evenly spread, cool, ready to serve.