1. Put the flour into a basin, add yeast powder, baking soda and salt and mix well.

2. Pour in water and stir into small dough, then knead into a smooth dough. Add 15 grams of cooking oil and knead the oil into the dough.

3. Put the kneaded dough into a basin and cover it for 10 minutes, then knead it again and cover it to ferment. Apply a layer of oil on the panel with your hands so that the oil will not stick to your hands. Place the dough on the panel and knead it into a ball a few times.

4. Then use a rolling pin to roll it into a 0.5 cm thick piece, and then use a knife to cut into strips 10 cm long and 3 cm wide.

5. Stack two pieces of noodles together and place the chopsticks vertically in the middle of the dough piece. Press both ends of the chopsticks with your hands to press a mark in the middle of the dough piece. The pressure will be slightly deeper for deep-frying. At this time, the two noodles will not separate.

6. Hold the two ends of the dough piece and stretch it out a little longer, then twist it in opposite directions with both hands.

7. Directly put it into the oil pan that is heated to 70-80% heat. You can first put a small piece of dough into the oil pan to try it. The dough will float up when you put it in to indicate the oil temperature. .

8. Put the green dough sticks into the oil pan and they will float up immediately. Use chopsticks to flip them over and fry over medium-high heat. Take them out when both sides of the dough sticks turn golden brown.