Step 1: We need to prepare the required ingredients: 400g flour, 60g sugar, 6g baking soda, 6 eggs, raisins, black sesame seeds, milk, Lycium barbarum, 1 tablespoon maltose. When the ingredients are ready, find a clean big container, add baking soda and flour, stir well, then add egg liquid and continue to stir well.

Step 2: If the dough is dry, do not add water, but drop a small amount of milk, which can greatly improve the soft and waxy taste of Shaqima. After mixing the dough evenly, roll it into thin slices with a rolling pin, and then cut it into thin and even strips with a knife. When cutting, be careful to sprinkle a small amount of flour if the strips will stick together.

Step 3: After cutting the strips, take the hot oil out of the pot. When it's hot for about six minutes, put the strips one by one into deep frying. Until the strip expands a little and floats, it can be fished out to control the oil. If you want to eat some soft shakima, you can wait for the long strips to be fried slightly golden and astringent. Friends who want to eat crispy Shaqima can just extend the frying time a little.

Step 4: Take out the pot for the second time, and add white sugar and a little boiled water. When all the sugar melts and many bubbles appear, add 1 spoon maltose. Wait until the wire drawing begins to appear in the pot. At this time, you can add the previously fried strips, then add raisins, black sesame seeds and medlar, and shape it.