2. Prepare the required ingredients. First, put yeast and sugar in a small bowl, add warm water, stir evenly and let stand for 5 minutes, and observe the state of yeast, which shows that yeast activity is good. Doing so can stimulate the activity of yeast, and the other is to check whether the yeast is invalid, which is easy to lose its activity after being left for too long.
3. Put the flour in a basin, add the yeast water, salt and warm water from the previous step, stir it into a flocculent state with chopsticks, and then knead it into a smooth dough.
4. Cover the kneaded dough with a lid or plastic wrap and put it in a warm place for fermentation. The dough is fermented to twice the original size, and the dough is pulled up and has a dense honeycomb shape. When you smell it, there is no special sour taste or wine smell, so the dough is fermented.
5. Sprinkle flour on the chopping board, take out the dough, knead it thoroughly, fully exhaust it, knead it into long strips and cut it into small pieces.
6. Then knead every small dose evenly and knead it for a while. Just like kneading steamed bread, slowly close the dough around, and finally tighten the mouth and pinch the opening to prevent oil explosion when frying.
7. Then put it on the chopping board and roll it flat with a small rolling pin, not too thin, otherwise it will not bulge easily when frying. All the dough is made like this, and it will be proofed for 30 minutes.
8. After the oily blank is cooked, it begins to fry. When the pot is hot, add a proper amount of cooking oil, and when the oil is hot, add the oily blank. As the oil temperature rises, the oily smell will swell up. When the fried side is turned over and fried on the other side, both sides will be golden, and the fragrant oil will be fine.
9. Put it on a plate, drain the oil and you can eat it.