Rub sticky rice strips with sesame seeds in your palm, so that the palm will not occupy sesame seeds, and sesame seeds can firmly occupy sticky rice strips. Put cold oil in the cold pot and put the flour embryo in. Turn on a small fire and slowly heat until the surface of the dough is golden, and take out the oil control. After all frying, put water in the pot, add appropriate amount of sugar, and cook until the sugar juice is thick. Put one third of glutinous rice flour and pour in the boiled sugar water. Do not need cooling, pour directly; Rub all the short pieces that have just been cut into slender strips, align them, and cut them into small pieces about 6 cm with a knife. Sprinkle some dried rice noodles and grab some with your hands to prevent the rice noodles from sticking together.
Put a spoonful of water and half a catty of sugar in the pot, boil the sugar juice until it bubbles, add the fried glutinous rice strips to boil the pulp, and then stick the sugar on the glutinous rice strips. You can also wrap the sugar in powdered sugar, put the sugar in a pot and start cooking with clear water. Boil the sugar until it is thick, then turn off the heat and there are dense white bubbles, and then continue stirring. Slowly, the sugar will dry and wrap on the rice noodles.
When the oil temperature is 40% hot, turn on a small fire and fry slowly to avoid burning outside and undercooked inside. It was soft when it was first cooked. Don't turn in a hurry, and then turn it when you are ready. White sesame seeds should be hot when wrapped, and discarded when they are cold. Cool the oil, cut it into small pieces and fry it slowly. Turn gently with chopsticks to prevent sticking together. After about fifteen minutes, the surface of the rice noodles is fried to golden brown, and the oil is removed. Adding a little baking soda to the rice noodles is to make the rice noodles swell when fried, so that the finished product will have a crisp taste.