Pa Tong Goh (Deep-fried dough stick)

2 cups of all purpose flour1 cup of warm water2 tbsp of vegetable oil (for mix)1 tsp of salt1 tsp of sugar2 tsp of baking soda  1 tsp ammonia2 cups of vegetable oil for fryPreparations:
Dissolve the salt, baking soda and alum in the water. Mix the water and flour into a dough.  Let stand for 15 minutes, then clean your hands and knead until the dough is smooth and elastic.Place the dough on an oiled surface and roll into a shot strip. Cut into short strips. Press two strips together and roll them lengthwise.Heat the oil and add the dough sticks, a few at a time, and deep-fry, stirring constantly, until golden brown. Drain well and serve warm with rice congee or soy milk and all hot drink.