First, mix the pastry together and knead it into a ball, and knead it as many times as possible, which will improve the toughness of the dough and make it difficult to expose the stuffing in the later stage.
Second, then put the water and oil skins together and knead them into a ball. Just use ordinary flour.
Third, next, wrap it up like a steamed stuffed bun and put it aside.
4. Roll the previous oil skin into a pie shape with a rolling pin, roll it out, roll it up from the beginning to the end, roll it out again, and press the two upturned ends in the middle with your fingers.
5. Fix it with chopsticks prepared before, and then cut the rolled skin into strips with a kitchen knife.
Six, rub in the opposite direction, rub it open and then fold it in the middle and it will automatically roll up, then rub it again in the opposite direction, roll it once, and pinch it tightly.
Seven, after the oil is heated, put it in the pot and fry it. It must be a small fire. The fried twist is fished up and filtered to control the oil.
Eight, sprinkle some sugar after the pot. At this time, the twist is hot, the sugar will not drop a lot, and the taste is very crisp. You can taste it after cooling.