1Prepare all the ingredients

2Heat the water to about 38 degrees, add the yeast, and stir well

3Pour the well-stirred yeast water into the flour

4Use chopsticks and stir with chopsticks to make the water and the flour fully integrated

5After the water and the flour are integrated, use your hands to mix the flour until the three lights (i.e., light by hand, light by pot, light by surface) ). Then roll out the dough and cover with plastic wrap

6Place the dough in a bowl and let it rest for about 45 minutes (in summer only, but in winter the fermentation time should be increased), and the dough will be about twice as long as it should be

7Wash and drain the green onions, and cut them into chopped scallions

8Start to roll out the dough, and sprinkle some dry flour on the surface of the board

9Knead the dough on the surface, and squeeze the air out of the dough. Push the air out of the dough. Then use a rolling pin to roll out the dough into a rectangular sheet about 3 or 4 millimeters thick

10Paint the rolled out dough sheet with an even layer of cooking oil (I used lard this time), sprinkle some salt on it, and rub it evenly

11Sprinkle the chopped green onion on it evenly

12Roll it into long strips, from the bottom to the top

13Cut the rolled out sheet of dough into 10 equal pieces, then fold two of them on top of one another

13Cut the rolled out sheet into 10 equal pieces, then fold two of them on top of one another

11Sprinkle the rolled out dough sheet into 10 equal pieces, then fold two of them on top of the other. into the steaming rack

20 cover the lid, rest for 15 minutes

21 and then high heat steaming for 15 minutes, remove the flame about 2 - 5 minutes before opening the lid

22 tempting it, the taste is quite good

23 another picture, the taste is really good