The method of frying fried fritters in Henan is very simple.

1. Grind alum and salt into powder, dissolve the alkali powder with water, pour it into the tank together, add clean water (warm water in winter), add flour when there is no crumb at the bottom of the tank and the water bubbles, stir with both hands, knead vigorously until the yeast surface is smooth and non-sticky, cover it with a clean wet cloth, let it stand for about 3 hours, and then knead for the second time, which is called secondary fermentation. After kneading thoroughly, cut it into several pieces with a knife, knead it into long strips, and discharge it into the cylinder. Apply some oil between strips to prevent sticking, and cover with a wet cloth (cotton wool is used in cold weather). Let it stand for 4 hours and continue fermentation.

2. After the fermentation, first sprinkle some flour on the chopping board, then put a piece of fermented flour on it, roll it flat with a flour stick, then hold both ends of the fermented flour with both hands, then draw it into strips with a thickness of 1cm and a width of 7cm, then cut it into strips with a knife with a width of 1cm and a length of 7cm (each strip weighs 35g), and turn the small noodles upside down. Take out two small strips, rub them gently, pat the flat strips with your hands, then overlap the two noodles and embed a groove in them with chopsticks to form green fried dough sticks.

3. Raise the oil temperature to 80% heat, hold the two ends of the blank with both hands, stretch it slightly, then wind it into a hinge shape and pull it to about 33 cm long, gently put it along the edge of the pot and pick off both ends at the same time. Stir with chopsticks while frying, turn over and fry until golden brown and swell.