1. Pour the flour into the basin, add all the ingredients in turn, and knead by the water. 2. Knead the dough into smooth dough, wake it for 10 minute, wrap it with plastic wrap and refrigerate it in the refrigerator for more than 8 hours. 3. Sprinkle flour on the chopping board and knead the frozen dough into long strips. 4. Roll the dough into strips with a rolling pin with a thickness of about 1cm. 5. Then cut the dough into sections about 2cm wide. 6. Take one at intervals, turn it over and put it on another, and put it together in pairs. 7. Press it in the middle with chopsticks. 8. Heat the oil in the pot, start frying the fritters, and take a fritter dough and pull it slightly at both ends to pinch it tightly. 9. Put the dough into a hot oil pan. After the dough floats, repeatedly stir the dough with chopsticks to make it swell and float quickly. 10. When the fritters are fried to golden brown, take out and control the oil. Tip: 1. Don't add all the water in the process of kneading dough. Flour has different water absorption, so add it as appropriate. 2. Before frying the fritters, pinch and stretch both ends of the dough, otherwise the fritters will easily spread out when frying. 3. The oil temperature should not be too high, it is easy to fry black, and it should not be too low, so that the fritters can't be made. During the frying process, you should gently stir with chopsticks.