Ingredients
500 g (about 1 lb) all-purpose flour
Seasonings
1500 g vegetable oil (about 150 g will be absorbed), 7 g salt, 250 g cold water.
Instructions
1. Mix the flour with salt, 200 g of water, and an appropriate amount of additional water, then knead repeatedly, gradually adding the remaining water until the dough is smooth and free of lumps. Place the dough in a bowl, cover with a damp cloth, and let it rest briefly. Press the rested dough into a flat shape about 1.5 cm thick, then cut into strips 1.5 cm wide. Roll each strip to the thickness of a chopstick, then place them in an oiled bowl, brushing each layer with oil to prevent sticking. Once all strips are arranged, cover with a cloth and let rest for 50–60 minutes.
2. Heat the vegetable oil, take out the coiled dough strip, place the end at the base of your left index finger and press it down with your thumb, then wrap it around your other four fingers from the inside out, gradually pulling the strip thinner as you go; after about 30 coils, break off the strip and tuck the end into the coil, then insert both index fingers into the coil and stretch it to two-thirds its length, use two chopsticks to replace your index fingers and straighten the two strands, lower them into the oil and fry until half-cooked, then fold them diagonally, remove the chopsticks once set, and continue frying until deep golden brown, then remove. This dish is golden yellow, crispy, fragrant, and delicious.