2. Mix flour and salt, mix yeast, baking soda and warm water evenly, and stir into flour.
3.flour and smooth dough.
4. Then add some salad oil.
5. Continue to knead until the oil is absorbed by the dough and becomes smooth.
6. Wrap with plastic wrap and ferment at room temperature to 2-3 times the size.
7. Take out the fermented dough, don't knead it, just knead it a little. Press it into a wide strip. Then cut into equal pieces.
8. Two small noodles are stacked together and pressed in the middle with chopsticks.
9. Stretch both ends with both hands and twist them slightly, and put them in a hot oil pan.
10, keep poking with chopsticks to make the fritters bigger. Fried dough sticks turn golden yellow, take them out and put one in.
1 1, fried fritters (called daguo in the northeast) can be eaten after draining oil.