2. Put the flour into a bowl, add salt, baking powder and baking soda, and stir well with chopsticks. Then beat in 1 egg, add clear water (add a small amount for many times, stir while adding) and stir into a floccule. Add some cooking oil and start kneading the dough (don't knead it in the traditional way, press the dough with your fist). It takes about 3 minutes to press the dough. After pressing into a smooth dough (the dough is soft but not too thin, as soft as the earlobe), apply a layer of oil on the surface to prevent adhesion, and cover it with plastic wrap. More than 4 hours (it is best to put it in the refrigerator for a long time, so that it can be refrigerated overnight).
3. Sprinkle some dry flour on the panel, press the loose dough into a rectangle, roll it flat with a rolling pin, cut it into strips with a knife 2cm wide and 0.5~0.8cm thick (put some flour on the knife edge to prevent sticking), put the two pieces together, apply some water pressure with chopsticks, and start frying.
4. Heat oil in the pot (oil temperature 180 degrees), clamp the two ends of the fritters, put them in and start frying (usually they will float after being put in for 4-5 seconds), and the fritters will expand rapidly and become bigger, and then turn them over with chopsticks to make them heated evenly. Just fry it until it's golden yellow.