1. Mix the alum, fried dough stick essence and salt in proportion, cover it with a quilt, let it rest for 20 to 30 minutes, pound it again, and then fold the dough. Repeat this 3 to 4 times to make the dough. Generate gas, form holes, and achieve suppleness. The fried dough sticks are ready to be fried.

2. Raw materials: 5000 grams of ordinary powder, the same proportion of alum and salt, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water ( 3000g in winter and 2750g in summer). 1. Mix alum, alkali and salt according to the proportion, crush it into a basin, add warm water and stir to dissolve, forming an emulsion, and generate a large amount of foam with a sound, then add flour and stir to form a snowflake shape, and pound well. When it becomes a smooth, soft and strong dough, cover it with a warm cloth or cotton quilt, let it rest for 20 to 30 minutes, pound it again, and fold the dough again, do this 3 to 4 times, so that the dough will generate gas, form holes, and become soft.

2. Grease the chopping board, place 1/5 of the dough on the chopping board, drag it into a long strip, use a small rolling pin to roll it into a long strip 1 cm thick and 10 cm wide, and then chop it into pieces with a knife Stack two 1.5 cm wide strips together, use bamboo chopsticks to press them along the length from the middle, pinch both ends gently with both hands, stretch them into a strip of about 30 cm, and put them into a 80% hot oil pan. Flip while frying to make the bill bulge, plump, crispy, and golden brown.