Stuffing: peanuts, black and white sesame seeds, coconut, sugar.

Practice: the peeled peanuts are stung in the microwave for 4-5 minutes (turned with a spoon several times in the middle), taken out and cooled, put into a fresh-keeping bag, and crushed with a rolling pin for later use; Black sesame and white sesame are put into a pot and baked with low fire; Coconut paste is also roasted on a small fire; Mixing the above materials with white sugar.

Oil angle skin materials: flour, eggs, lard.

Practice: generally add 2-3 eggs to a catty of flour and 3 ounces of lard. Open a nest in flour, pour warm oil in the middle, and rub the oil and flour evenly by hand; Then put the beaten eggs into the flour, knead the dough thoroughly, cover it with a wet cloth and wake up for a while. (In the process of kneading dough, if it is too hard, add warm water and mix well. )

Divide the dough into several equal parts, take a dough and roll it into moderate dough with a rolling pin, and cover it with a bottle cap; Take a oil angle skin and put it into the stuffing, fold it in half on both sides and screw on a small lace. Make a good oil angle blank, put it in an oil pan when it is 60% hot and fry it until it is golden yellow, and use kitchen blotting paper to control the oil.