How to make oil cakes crisp?

First, put the oil surface (400g) on the oiled chopping board, knead it into a round flat shape, roll it into a round dough with a rolling pin with a diameter of about 40cm, evenly sprinkle with refined salt (25g) and chopped green onion (125g), roll it horizontally into long strips, and then roll it into a ball. In addition, the dough with oil surface (about 250g) is flattened, rolled into a round dough with a diameter of 20cm, and the onion is wrapped in the middle of the dough to form an eel head. After flattening, it is rolled into an oil cake blank with a diameter of 40 cm.

3. Put the pan on the fire, put peanut oil (1 kg), burn it until it is half cooked, and put the cake blank flat in the pan. Poke a small hole in the middle and turn the oil cake with two long bamboo pieces. Fry until golden on both sides, layered in the middle, take out and drain oil, change it into 8 triangular cakes with a knife, and serve.