Cooking Steps

1. 

   Step1:Let the water in the small pot boil. Turn off the heat and add the white sugar. When the white sugar turns on, turn it a little bit larger and let the water boil. Take it down and pour it into the basin with the glutinous rice flour immediately. Stir it with chopsticks on one side, until all the dry flour is well mixed. Let the flour in the basin feel ready. Add the wine when it's warm. Never put it too hot. This will burn the wine to death. (if you don't have wine, you can ferment the mother powder. But it's better to mix it with a little warm water before adding it.

2. 

   Step2:Put it in a plastic bag. It's better to cover it with a stainless steel bowl or plate. Put it in the oven and set it to 30 ℃ for fermentation for 40 minutes. This is the dough that has been fermented. You can see the small hole in the middle.

3. 

   Step3:Take out the fermented dough and add baking soda (mix with a little boiling water first). Dip flour on your hand to make a round dough larger than tangyuan. Wake up for 20 minutes.

4. 

   Step4:Put the oil in the pot until it's warm. Put it on a small heat. Then put the dough in it. When it's all floating, turn it over gently. When it's a little fried, roll it over gently with a spoon.

5. 

   Step5:That's it.

6. 

   Step6:You have to keep rolling. That's how it grows.

7. 

   Step7:Just fry until it's golden.

8. 

   Step8:The finished product is out of the pot.