1. Pour flour into a basin, add yeast, add water and knead into a smooth dough.
2. After kneading the dough, cover it with plastic wrap, and leave it aside to ferment in a warm place to 2 times its size.
3. Sprinkle some dry powder on the chopping board, knead the dough and put it on the chopping board after exhausting air. Use a rolling pin to roll into a dough piece of about 3 mm.
4. Brush the dough with a thin layer of oil, then add the chopped green onion and pork floss to spread the dough.
5. Roll up the dough sheet from one end, roll it up and cut into small doses.
6. Take a small agent and stretch it slightly in your hand, then fold it twice, and twist it once again like a towel, then fold the two ends toward the bottom and squeeze it tightly.
7. Ferment for another 20 minutes, boil the water on high fire, and steam for 15 minutes.
