Based on the techniques for making vermicelli and chive buns, I have the following experience for your reference and learning: 1. Vermicelli: Choose thin vermicelli suitable for the stuffing of the buns. Soak it until softened, then cut it into segments of appropriate size, not too long or too short.

2. Leeks: Use fresh leeks, wash them and cut into fine pieces. Avoid adding too much salt, so that the stuffing of the buns will be more tender.

3. Dough: The dough needs to be kneaded until it is shiny and elastic, and then rolled into dough.

4. Kneading the dough: The proportion of flour, water, and salt should be appropriate. When kneading the dough, you can add water while kneading until the dough is more flexible and will not stick to your hands.

5. Fermentation: Place the kneaded dough in a warm place to ferment, which will make the buns softer and more delicious.

6. Pairing: Mix the vermicelli and leeks together, then add an appropriate amount of salt, ginger, green onion and other spices to taste. Stir evenly and start filling.

7. Steamed stuffing: Make sure the stuffing is even and firm, with no gaps.

8. Steaming: Preheat the steamer before steaming. After adding the buns, steam over medium-high heat for about 10-15 minutes until the buns are cooked.

9. Take it out of the pot: Wait for the steamed buns to cool down slightly before opening the lid, otherwise it will easily burn your mouth.

10. Pairing: It can be seasoned with soy sauce, vinegar, chili oil and minced garlic.