1. Add baking soda powder, baking powder and salt into the medium gluten flour, and mix well.
2. Mix the flour with milk and water.
3. Press and stack the dough until it is not sticky.
4. Cover the dough with plastic wrap and wake up for more than 8 hours.
5. Take out the awakened dough and warm it for 1 hour.
6. Sprinkle some flour on the cutting board, then take a piece of leavened dough and put it on the board, roll it out with a stick along the length, hold both ends of the leavened dough with both hands, pull it into a 1cm thick and 7cm wide strip, then cut it into 1cm wide and 7cm long strips (each weighing 35g) with a knife, turn over the small noodles while cutting, make the knife face up, and sprinkle some dry powder on it after cutting.
7. Take out two small strips, rub them gently, flatten the noodles with your hands, then stack the two noodles, and insert a groove on them with chopsticks to form the dough sticks.
8. Raise the oil temperature to 80% hot, hold the two ends of the green billet with both hands, slightly lengthen it, wind it into a twisted chain, and then pull it to about 33cm long, gently put it along the edge of the pan, and remove both ends at the same time. While frying, stir it with chopsticks to turn it over, and then fry it until it is golden and swells.