1. Add yeast powder to the flour and mix well.
2. Add warm water of no more than 35 degrees to the flour, and stir with chopsticks to form a flocculent.
3. Knead it into a Sanguang dough with your hands.
4. Cover the lid and leave it in a warm place to ferment until the volume is twice as large.
5. Take out the dough and knead well and exhaust.
6. Divide the dough into two parts and knead a little red yeast rice noodle into one part.
7. After kneading, a dough of two colors, one powder and one white, is obtained.
8. Roll the dough of the two colors into sheets and layer them together.
9. Sprinkle oil and salt on the dough.
10. Spread oil and salt evenly.
11. Roll up from one end.
12. Cut into small pieces.
13. It is also possible to take one or two sections and stretch them by pressing in the middle.
14. Twist the end-to-end connection and pinch.
15. Put it in the steamer and let it stand for 15 minutes and steam for half an hour on high heat.
16. Turn off the heat for three minutes before opening the lid.
17. You can eat it right out of the pot.
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