Knead the dough for another 5 minutes and roll it into a round thin skin with a rolling pin. Dip a brush in the right amount of cooking oil and spread it evenly on the thin dough, then sprinkle with chopped green onion. Sprinkle chopped green onion evenly and sprinkle with a layer of salt and pepper powder. Roll the dough slowly into long strips, not too loose. Roll into long strips. Cut into 5 cm pieces with a knife. Every two small paragraphs are together. Use chopsticks to press between two small segments. Hold down the two short parts for a little longer. Pinch both ends and twist in the opposite direction, and finally close at the bottom and twist into a flower roll. Don't rush to put the rolled meat roll into the pot, bake it for 10 minutes. Brush a thin layer of cooking oil on the grate of the steamer, and don't stick it. You can also pad it with cage cloth or corn leaves and cabbage leaves. The pot is full of cold water. Put the awake rolls into the steamer and sit in rows. Turn on the fire on the stove, wait until the water boils and the steam rises, and steam for 10 minutes. After turning off the fire, wait for 2 minutes before lifting the lid.