The making method of Anhui snack lion head is introduced in detail. Industry: Anhui Snack Craft: Stir-fried lion head. Materials: 1000g flour, 400g fermented flour, 50g Jiang Mo, 30g refined salt, 50g edible alkali and 2500g rapeseed oil (about 500g). Introduction of lion head: Chaohu Lake in Anhui Province will tie colored balls and beat lions every Spring Festival to celebrate the bumper harvest. At that time, local people will make snacks in the shape of lion heads to reward lion dancers. This custom has been widely circulated since ancient times. Because the amount of alkali used in this snack is slightly larger than that of ordinary fermented dough, it is very crisp and can be stored for several days without softening. Characteristics of lion's head: it looks like a lion's head, crisp and delicious. Teach you to make a lion's head. 1. Put the flour into the pot, add 500g of fermented flour and water, stir evenly, after the pot is still, add alkaline water, knead thoroughly, cover it with a wet cloth, roll it into a big dough sheet with a thickness of about 6.6cm, apply 50g of rapeseed oil, sprinkle with refined salt and Jiang Mo, roll it into a tube, and cut it into 60 dough sheets. Take a noodle preparation, with one side of the knife edge facing the chest, press the preparation with two thumbs, and pull out about 13cm with both hands. Fold it up and pull it. When folding, two thumbs press in, and it becomes bad. Repeat this process, steam in a cage for about 15 minutes, and then take it out. 2. Put the pot on the fire, add rapeseed oil and burn it to 50% heat, then put the lion's head in the green body, fry it until it is deep golden yellow, and take out and drain the oil. Key points of making lion head: 1. Knead the dough evenly and thoroughly until the surface is smooth and not sticky; 2. Use a small fire or a small fire when frying, and don't use a strong fire to avoid burns.