2. Pour in water and stir into small flour wadding, then knead into smooth dough. Add 15 grams of cooking oil and knead the oil into the dough.

3. Put the kneaded dough in a pot and cover it for 1 minutes, then knead it again and cover it for fermentation. Put a layer of oil on the panel by hand, so that there is oil on your hand so that it won't stick. Just put the hair on the panel and knead it for a few times to form a ball.

4. Then roll it into .5 cm thick slices with a rolling pin, and then cut it into 1 cm long and 3 cm wide strips with a knife.

5. Take two noodles and stack them together, then put the chopsticks vertically in the middle of the noodles. Press both ends of the chopsticks with your hands to press a seal on the middle of the noodles, so that the two noodles will not separate when they are pressed a little deeper.

6. Hold the two ends of the dough piece longer, and then twist your hands in the opposite direction.

7. Put it directly into an oil pan that is heated to 7% or 8%. You can put a small piece of flour into the oil pan and try it first. Just put the dough in and it will float to show the oil temperature.

8. When the dough sticks are put into the oil pan, they will immediately float up, stir them with chopsticks and turn them over, and fry them on medium fire. When both sides of the dough sticks are golden yellow, they can be taken out.