Materials: medium gluten flour 200g, warm water 120ml, yeast 2g, auxiliary oil and chopped green onion.

Production steps:

1. Melt the yeast in warm water, pour it into flour, stir it into a flocculent shape, then knead it into a smooth dough, and cover it with plastic wrap for 20 minutes.

2. Divide the dough into two parts, roll one part into a rectangle with a thickness of 3-4 mm, apply oil and sprinkle with chopped green onion.

3. The top 1/3 is folded down and the bottom 1/3 is folded up. Cut into 2 cm wide noodles, then put the two pieces together, press them with chopsticks and stretch them slightly by hand.

4. Hang the elongated noodles on chopsticks and clamp them at both ends. After the chopsticks are rotated once, put the hand-pinched part under it and press it down with chopsticks.

5. After all the fermentation is finished to twice the size, boil water in the pot, steam in the pot for 12 minutes, and stew for 3 minutes.