1. Flour, beaten egg, salt, yeast into the pot, add milk and knead until soft, milk should be added in small increments, little by little kneaded in, put in a warm place to ferment. (Knead the dough will be very sticky hands, on the top of a little oil can be formed into a dough)

2. Dough fermentation until the original volume of two times the size.

3. Brush the board with oil and place the dough on the board to form a 1cm thick strip. (Oil your hands as well.)

4. Oil a knife and cut into strips about 3 cm wide.

5. Stack two on top of each other and press them in the center with chopsticks to make a doughnut embryo.

6. Heat a moderate amount of oil in a wok over medium heat until it reaches 70 to 80 percent. (You can put a small noodle dosage to test the oil temperature first, if it can float up quickly when you put it into the oil, it is ready.)

7. Pinch both ends of the doughnut embryo and gently pull it into the frying pan.

8. Fry until one side is golden brown, then flip and fry the other side.

9. Both sides of the golden brown fish out of the oil on the plate.