Add oil and water into the center. Using a wooden spoon or chopstick, stir everything to combine thoroughly.

Once the liquid is absorbed, start kneading with your hand for about 1 minute. The dough will be a little dry, but it should form a ball.

Knead the dough for another 5 minutes. Then coat the ball of dough with cooking oil so it does not dry out. Cover again and let sit at room temperature for 4 hours or in the fridge overnight.

Flour your hands and the dough if it feels sticky. Divide the dough into two equal pieces. Then roll each to a long log.

Preheat enough cooking oil in a pot or deep skillet to 400°F or 200°C.

Place one identical dough strip over another. Lightly flour them if sticky. Then use a wooden skewer or thin chopstick to press down the middle lengthwise. With one good press, it should be to make an indentation on both sides of the dough.

When the oil is ready, gently pull the two ends of each piece to stretch it to about 4 times its original length. Place in the oil and start turning it around with tongs or a chopstick after 3 seconds. This constant turning will allow the dough to puff easily and evenly. Fry until it is golden brown.

Repeat with the rest and remember to cover any uncooked dough with a damp cloth or plastic wrap so it does not dry out.