Practice:

1, self-rising flour to warm water and knead vigorously. Water is about half of the flour, first pour the flour, and then slowly add water, in one direction with chopsticks first and noodles, flocculent, until the chopsticks can not be stirred, on the hands of kneading, kneading until smooth, covered with plastic wrap, in a warm place to rest for more than two hours, fermentation to the inside of the dough bubbles similar to honeycomb, the volume of the original two times; out of the dough and knead vigorously to squeeze out the bubbles.

2, the sugar, salt, pepper, green onion mix together in a small bowl. Find something on the mat sprinkled with flour, the dough with a stick into a rectangular or with a round crust, like heavy flavors can be thin crust, otherwise do not have to be too thin, brush on the seasoning, a circle of the crust rolled up, cut into two sides is visible seasoning of the small pieces, two small pieces for a, up and down the overlap of the put, chopsticks from the middle of a pressure.

3, in the steamer, brush a little oil to prevent sticking to the pan, put the pile of noodles, cover the pan with a lid, and let it rest for 15 minutes for the second fermentation

4, after the second fermentation of the pile of noodles, turn on the high heat to steam, and after the water boiled, then steam for another 15 minutes to see the dough in the pan almost swelled off the fire, and let it rest for 5 minutes, you can get out of the pot!