2. Put 300g flour into a pot of dough, and add 3g yeast, 2g salt, 2g baking soda,10g sugar and 20g cooking oil.
3. Add 200 grams of water to the flour, stir with chopsticks until there is no dry powder, and then add 20 grams of edible oil. Spread the dough evenly by hand.
4. The dough is basically uniform.
5. Wrap the dough evenly with plastic wrap and put it in the refrigerator for fermentation for more than eight hours.
6. After the dough is fermented at low temperature for more than eight hours, take it out and let it stand for about half an hour.
7. Press the static dough into a piece about a finger thick by hand.
8. Cut the pressed dough into strips one finger wide.
9. Put two small dough pieces together and press them with chopsticks to make the two small dough pieces stick together.
10. Add a proper amount of cooking oil to the pot (the more oil, the better). After the oil temperature reaches 60%, add the fried dough sticks and stir them while frying, so that the surface of the fried dough sticks is heated more evenly. Fry the fritters until golden brown, then take out the fried fritters and drain the water.