after washing, blanch the salsola for three to five minutes, hold it open after cooling, cut it into small pieces half an inch long, add flour about twice the amount of the salsola, add water to make a smooth dough, let it stand for about ten minutes, roll it into a big round piece on the chopping board, sprinkle salt evenly, roll it a few times, brush it with edible oil, cut a radius cut, fold it, and fold it into a triangle. Mix the dough first, and let it ferment. This is fermented. Put a proper amount of water in the pot, boil the vermicelli until it is soft, then take it out and chop it for later use. Stir-fry the salsa with water for 2-3 minutes, put the oil in the pot, add the chopped green onion when it is hot, add oyster sauce and a proper amount of salt, pour the stir-fried salsa into it, mix it evenly, make it into small doses, stick it into cakes, and pack it into buns until the buns are ready.