1. 200 grams of high-gluten flour, 5 grams of yeast, 170 grams of water, one spoon of sugar, one spoon of salt, 2 grams of alkali, and appropriate amount of cooking oil.

2. Mix flour + yeast + water + sugar to form a dough, cover it with a lid or film to prevent the surface of the dough from drying out.

3. When the dough has doubled in size, it is ready for operation. In the subsequent steps, handle it with care and knead as little as possible to prevent air bubbles from escaping.

4. In a small bowl, put 2 grams of alkaline noodles and a spoonful of salt and dissolve with a spoonful of warm water.

5. Dip your hands into the alkaline water and knead it into the dough little by little.

6. Continue to ferment until doubled in size. At this time, the dough is very soft.

7. Apply oil to the panel and oil your hands.

8. Spread the dough into a rectangle with your hands and cut into 3cm wide strips.

9. Pull the cut noodles slightly, twist them, and fry them in 7-8 minutes hot oil until golden brown.

Don't worry about it being undercooked. The high temperature causes the inside of the fried dough sticks to foam quickly and reach a hollow structure, so as long as the outside is evenly colored, the inside will be cooked.