1. Pour the yeast powder into the flour and mix well.
2. Slowly add water to the flour several times (it is best not to exceed 35 degrees of warm water), while gently stirring with chopsticks.
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 it well and exhaust.
6. Divide the dough into two parts, knead a little red yeast rice noodles in half of the dough.
7. After kneading, a dough of two colors, one powder and one white, is obtained.
8. Roll out the dough of the two colors into sheets and stack them together.
9. Roll it up from one end and apply some water while rolling.
10. Cut into sections.
11. Put it in the steamer and cover the lid and let it stand for 15 minutes, then steam for half an hour on high heat.
12. Turn off the heat for two or three minutes before opening the lid.
13. Just put it out of the pan and serve it on the plate.
