2. Put the prepared flour into a basin, add 3 grams of edible salt, 3 grams of baking soda, 5 grams of sugar and an egg, and stir with chopsticks.

3. Then pour in 150g water. Water must be added slowly, one time is not enough. Stir with chopsticks to form floc.

4. Then rub it with your hands and try to rub it for a while. This will make it crispy and taste better. Until the dough is smooth, seal the mouth of the basin with plastic wrap and wake for half an hour.

5. After waking up, sprinkle some dry flour on the chopping board, put the dough on it and roll it thin with a rolling pin. The thinner, the more brittle.

6. After winding, cut into strips with a length of about 15cm and a width of about 10cm. Then draw two knives in the middle for standby.

7. Put the oil in the pot. When the oil temperature reaches 50% heat, put the crisp blank into the pot. Don't touch it after you put it in, and then push it slowly with chopsticks after it is fried and shaped.

8, the oil temperature should not be too high, slowly fry with a small fire, fry until bubbling, and then turn over when golden. Deep-fry until golden on both sides and take out.