2. Knead it into smooth dough repeatedly by hand, cover it and ferment for two hours. When the dough is twice as big, it means that it has been fermented. Put baking soda and salt into a bowl, pour in warm water, and stir well to dissolve.
3. Then dip your hand in salt water and knead it into the fermented dough for several times until all the salt water is kneaded into the dough, and then knead it until the surface is smooth.
4. Brush a layer of oil on the chopping board with a brush, take out the fermented dough and rub it evenly on the chopping board.
5. Roll out the noodles, cut them into strips, stack them in pairs, then pinch the two ends of the noodles, stretch them and let them stand for 20 minutes.
6. Put the oil in the pot, heat it with high fire, add the fritters, turn them with chopsticks constantly, fry until the surface of the fritters is golden, and take them out.