Put yeast in warm water, add flour, knead into smooth dough and ferment in a warm place.

2/6

When it is twice as big, sprinkle flour on the chopping board, knead the dough for 5 minutes to let the bubbles escape, then cover it and let it spread out for 25 minutes.

3/6

Divide into ten small doughs, each dough is rolled into a circle, and the thickness is about two coins.

4/6

Add oil and spread it evenly, then sprinkle salt evenly and roll it up from one side.

5/6

Roll into a tube, take two pieces and fold them in half, and press them hard in the middle with the back of a knife.

6/6

Drain the pot, bring it to a boil, let the shaped flower roll stand for 15 minutes, steam for 3 minutes 15 minutes, and then open the pot. Don't boil the pot at once.