The processing formula of fried dough sticks without alum is: 9 kg of ordinary flour, 200 g of glutinous rice flour 1 kg, 25 g of sugar, 0/00 g of salt/kloc-0, and 6.2 kg of normal temperature water. Technology: dry and mix flour, rice flour and foam. Add salt, sugar and flour water, stir to dissolve, add flour, and make dough. Cover the dough with a wet cloth, stir-fry for 10 minute, knead once, stir-fry for 10 minute, knead again, knead into strips, wrap with plastic wrap, and ferment at 25 degrees for 2-5 hours. Then take it out and shape it, and fry it in a 200-degree oil pan until golden brown.