1. Make deep-fried noodle, dip the noodle in oil and fry it. Put refined salt in appropriate amount of water, pour it into a basin, add flour and make soft dough, then knead and plunger every five minutes. After kneading and plunging three times (pay attention to the direction of kneading and plunging as much as possible), cover with a wet cloth and wake up for about fifteen minutes, so as to make the noodle glutenous and easy to sort out the silk strips, that is to say, whether deep-fried noodle cake can be made out of the strips or not, it is all in the noodle.

2. Then dip the noodle into oil, roll it into a chopstick-thick strip, and put it into a pot with peanut oil while rolling, and soak it in the oil for one hour.

3, soak well, with six mature oil frying and always keep 60% hot. Frying, a person from the oil basin to soak the noodles and wrapped in the hands of the thin, with the wrapping also with the noodles will be pulled even pull thin, around ten to fifteen or so circles. Another person with both hands holding a pair of special long bamboo chopsticks, pick up the ends of the thin noodles around the circle, and stretched to more than thirty centimeters long, put into the frying pan first into the oil hot, and immediately turn the two chopsticks over, coiled into a long twisted silk, and then in the oil frying, frying and stretching, and to be shaped after the extraction of the chopsticks.

4. The third person kept turning the deep-fried noodle cakes in the pot and fishing them out when they were cooked, and at the same time, he also had to watch the fire to ensure the quality of the deep-fried noodle cakes. When the deep-fried noodle cakes are ready, they are gently stacked one by one in a big colander (read bo in dialect) to keep them intact and not to be broken or dispersed. If the deep-fried noodle cake is really good, its crispiness will be kept for three to five days, and if it falls down, it will be broken and cannot be picked up.