Ingredients details: 100 grams of flour, 100 grams of sweet potato starch, 50 grams of mung bean starch, appropriate amount of water, 2 grams of cinnamon, 3 grams of star anise, 2 grams of cumin, 10 grams of ginger slices, appropriate amount of red bean curd juice, 100ml of cold boiled water, 5g of refined salt, 35g of garlic. Production steps: 1. Pour the spices into a pot, add appropriate amount of water and cook for 10 minutes. 2. Then pour a little fermented bean curd juice through a strainer and continue to cook for 3-5 minutes and turn off the heat. 3. Turn off the heat and remove the spices. 4. Pour the three kinds of powder into a basin and mix well, then pour in the five-flavored water mixed with fermented bean curd juice while it is hot and mix well. 5. Knead the dough with your hands. 6. Knead the dough evenly and place it on the wet gauze on the chopping board. 7. Then roll the dough with wet gauze. After rolling, gently roll the dough into a long roll with your hands, with a diameter of 5-6 cm. 8. Place the rolled dough roll into the cage. 9. Steam over medium heat for 20 minutes. 10. During the interval between steaming and enema, make garlic juice. First cut the garlic into small pieces. 11. Then put it into a garlic jar and add an appropriate amount of salt. 12. Use a garlic pestle to mash the garlic into a paste. 13. After the garlic is mashed, add an appropriate amount of cold boiled water, stir well, and pour it into a bowl. Set aside. 14. Take out the steamed enema from the cage, remove the gauze while it is hot and let it cool. 15. Let the enema cool and cut into rolling blades. 16. Put an appropriate amount of oil in the pot, put the enema slices into the hot oil and fry them until both sides of the enema are browned before taking them out. 17. Place the fried enema on a plate. 18. Pour garlic sauce evenly on top and serve. Warm reminder: 1. The method of mixing noodles with hot flavored water is semi-scalding, so the temperature of the flavored water should be controlled at 80-90 degrees. The dough should be moderately soft and hard. If the steamed sausage is too hard, it will not taste good after frying. If it is too soft, it will collapse and lose its shape during steaming. The dough should be slightly softer than the dumpling noodles. 2. The spices in the flavored water should not be too heavy, just have a slight five-flavor flavor. Don't put too much fermented bean curd juice, otherwise the taste and color will be bad. Just a light pink color is enough, because the color will deepen after steaming. 3. After the enema is steamed, cool it thoroughly before slicing, otherwise it will stick to the knife and be easily chopped. It is best to let it cool and put it in the refrigerator for an hour before cutting. Traditionally, enema is cut with a rolling blade so that it tastes soft, hard, crispy, or tender, and has a good texture.