1. Soak the rice in water for 4-10 hours, wash it well, drain the water, put it into a wooden pot, mix it with rice, add 2250 grams of water and grind it into a fine paste, put it into a pot, add 10 grams of salt, five spice powder and mix it well.

2. Eggs knocked into the bowl, beaten with chopsticks. Wagons put 600 grams of water, add alum, alkali and 15 grams of refined salt, pour into the egg mixture, until the alum, alkali, salt dissolved, and then poured people 1000 grams of flour and kneading, put on the board, covered with a wringing cloth, molasses for 15 minutes, knead the dough twice, twice kneading into long strips, and then let stand for more than 1 hour.

3. Roll the kneaded dough into a 6.6-cm-wide, 2.5-cm-thick strip, sprinkle with a little dry flour, and cut two strips evenly across the grain with a knife (each strip is about 4 cm wide), then overlap the two strips and press them together with the back of the knife. Add canola oil in the pot, burned to 80% hot, hold the ends of the strip with your hands and pull to about 23 cm long, along the side of the pot into the oil frying, frying until golden brown, fish out and drain the oil, that is, into a short strip of oil. With the left hand to hold one end of the fritter, the right hand will be the other end of the two layers of broken (about 3 / 5 long fritter), put into the rice batter basin dipped in rice batter, and then flat on the round spatula, into the pot fried to golden brown when the fritter, drained of oil that is.