1. Add the yeast to the warm water, mix well, and let it sit for a while so that it dissolves completely

2. Pour the solution into the flour and stir with chopsticks while pouring

3. Keep kneading until the surface of the dough is smooth

6. Put the dough into a bowl, cover it with a lid or wet gauze, and let it rest in a warm place for about 2 hours to let it ferment

7. When the dough has doubled in size, it is ready to ferment

8. Take out the dough and put it on a board sprinkled with a layer of thin flour, and knead it well to get rid of the air inside

9. Knead the dough again to a smooth surface, then cover with a damp gauze and let it rest for about 10 minutes to relax, there is no harm in not relaxing it, but it is good to operate after relaxing it

10. Remove the package and cut the ham hock into two pieces

13. Knead the dosage into long thin strips, about three times the length of the ham hock to be rolled in

14. Twist the noodles from one end along the ham hock to make the embryo

15. Cover the embryo with a wet gauze and leave it to steam for another 20 minutes

16. Steam for about 12 minutes, then turn off the heat, and wait for about 3 minutes, then open the lid and take it out