1. Boil water in a pot, pour the noodles into the pot, and when the noodles foam, use a wooden stick to stir evenly (if the noodles are hard, add an appropriate amount of water). When the noodles are hot and no longer stick to your hands, , to turn it over onto the chopping board. \x0d\\x0d\ 2. Take a clean wet cloth to spread out the hot noodles, and use chopsticks to cut into small pieces to deflate. After the noodles have cooled, mix in 500 grams of hot noodles and 150 grams of dry noodles in two batches and knead evenly. Drying for 2 hours when it is hot and stacking for 7-8 hours when it is cold can make the oil cake soft. When wrapping the cake, mix and knead evenly in a ratio of 500 grams of hot noodles and 50 grams of dry noodles to keep the cake skin crispy. \x0d\\x0d\ 3. Place a small, smooth iron piece on the chopping board, press the hot dough cut into dough into thin sheets on the iron piece with the palm of your hand, and wrap it with sugar filling to form a cake base. Flatten the cake base with a small iron piece, making it smooth and round, preferably 30 pieces per 500g of bread. \x0d\\x0d\ 4. Put the oil pan on the fire. When it reaches about 100℃, add the cake base and fry it. When frying, don't drop too much at one time, but flip it back and forth. \x0d\\x0d\ 5. The fried cakes should be placed in a basket with good air circulation. Xi'an Guanxiangxing has specialized training in all kinds of snacks. Everyone can't do it. The most important thing is to taste good, haha, adopt it