Deep-frying piles are made of glutinous rice flour mixed with sticky rice flour, ground into skins, stuffed with popcorn and fried peanuts mixed with syrup, kneaded into a ball as big as a fist, covered with sesame seeds, and fried in an oil pan until golden brown. It tastes crisp and sweet.

Pay attention to two points when making fried piles. One is to select fresh glutinous rice and soak it in clear water for about 5 hours. Then grind the stone into rice flour, sift out the fine parts with a sieve, knead them into powder balls with water, cook them in a pot, knead them evenly with the remaining glutinous rice flour by hand, then knead them into fist-sized hollow rice balls, and add stuffing. The fillings are peanut candy, coconut, red bean paste, winter melon candy, shredded coconut, sesame, diced meat and winter melon candy. The second is to choose the best coconut oil or peanut oil. When frying, keep turning it over to make it uniform in thickness, pick it up after a few minutes, dry it for a while, and then fry it three or four times until the skin is golden yellow and looks expensive.