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When the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of the oil, the surface of the fried dough sticks hardens immediately, which affects the continuous expansion of the fried dough sticks. Therefore, two fried dough sticks are stacked up and down and pressed in the middle with bamboo chopsticks. The water vapor and foaming between the two noodle pieces The gas keeps overflowing, and the hot oil cannot touch the joint of the two noodle pieces, so that the noodle at the joint is in a soft dextrin state, which can continue to expand, and the fried dough sticks will become more and more fluffy.