Sugar oil po-ba is mainly composed of glutinous rice flour and sugar, well-made, round and smooth, red color, taste glutinous soft and refreshing, sweet but not greasy. Authentic sugar oil poi is deep-fried, and it takes a big pot of oil and sugar to fry the sugar oil, the manufacturing process is fine and elaborate, with a special manufacturing process. In the late sixties and early seventies, there was an old man in our village who made sugar fried baba on the street in this way, adding boiling water to glutinous rice flour and stirring it with chopsticks to form a floc, then kneading it into a ball with his hands. Inexpensive, but fine craftsmanship, in Changsha, men and women, young and old, tall and short, fat and thin, all have a love for sugar-fried poha.

The glutinous rice flour with the right amount of water to mix and knead into a ball, the humidity to be able to make a cake without staining the hands and not cracking as well, according to 25 grams of a ball of glutinous rice flour made into a poop on the gauze with a pad of dampened and wrung out water on the one set up, to be the poop both sides of the light golden yellow, will be adjusted to the sugar juice (sugar, brown sugar, honey and water) poured into the. The sugar water and oil will quickly blend and bubble. Let each poha be evenly coated with the sugar sauce.? That is to say, the glutinous rice dumplings wrapped with bean paste filling are dropped into the sugar water oil boiled with soybean oil and brown sugar and boiled until golden brown on both sides.

The sugar water and oil are quickly blending and bubbling. This process should be repeatedly tossed, so that each poop is evenly coated with sugar juice. When the poi gradually becomes soft, colorful and shiny, you can put the fried poi into it and coat both sides evenly with the sugar sauce, and then serve. Add 10 milliliters of oil in the pan, when it is 70% hot, put the noodle ball in, flatten it, fry it until both sides are slightly yellow, pour in brown sugar water, boil it over a high flame, fry it over a low flame until it thickens. It can not reach the hall of elegance, more can not be comparable with the mountain delicacies, shark fins and bear paws, but it is because of its cheap identity, it can enter and exit the ordinary people's homes, loved by the public, if you want to eat a softer taste, you can not add the flour, cold water a little bit of addition, added to a ball can be kneaded into a ball does not stick to the hand of the OK, up to 40 ml, to maintain the hardness of the ball.