Main ingredients: 500 grams of flour. Seasoning: 1.5 kilograms of vegetable oil (actual consumption is about 150 grams), 7 grams of salt, 250 grams of cold water.

Steps:

1. Add 200 grams of hydrated flour with salt and mix well, then knead repeatedly, adding the remaining water as you knead until the dough is fine and grain-free. Put it in a basin, cover with wet noodles and let it rest for a while.

2. Press the risen dough into a flat shape with a thickness of 1.5 cm, then cut it into 1.5 cm long strips. After kneading it into the size of chopsticks, place it in an oiled basin, and cut it into pieces each time. Brush each plate with oil to prevent sticking. After all plates are finished, cover with a cloth and let rest for 50 to 60 minutes.

3. Heat the vegetable oil, take out the coiled strip, place the end of the strip at the base of the index finger of your left hand and press it with your thumb, wrap it around the other four fingers from the inside out, and wrap it around as you go The strips are thin.

4. Wrap it around 30 times and break the strip. Press the broken head into the circle, then insert the index fingers of both hands into the circle to stretch it by 2/3, then use two chopsticks instead of two index fingers to straighten the two ends, put it into the oil and fry until it is half cooked, then fold it over diagonally. Take out the chopsticks and cook until dark brown, take it out and serve.