1. Main ingredients: appropriate amount of flour and appropriate amount of yeast powder.

2. Accessories: appropriate amount of green onions, appropriate amount of oil, appropriate amount of Laoganma’s teaspoon of salt.

3. Take 500g of flour, add an appropriate amount of water and 6g of yeast, and knead it into a dough. After it has doubled in size, knead it again to expel the air in the dough.

4. Knead until smooth.

5. Chop green onion, add half a spoonful of salt, half a spoonful of Shisanxiang, half a spoonful of Laoganma, and a small amount of cooking oil, stir well and set aside.

6. Knead the dough into a long strip.

7. Roll out into a long cake with a thickness of about 1 cm.

8. Apply green onion oil evenly.

9. Sprinkle a thin layer of flour so that the oil will not flow out easily.

10. Roll it up from bottom to top, knead it smooth after rolling, and cut it into a size of about 3 cm.

11. For fancy oil rolls, place one underneath the cut oil rolls and press the middle with your hands. Place one on top and press the middle with your hands as well.

12. Hold one side with one hand, twist it inward with one hand, and twist it outward with the other hand.

13. Use both hands to pinch the head together.

14. Knead the rolls and leave them to ferment for a while.

15. After the water boils, steam it for 45 minutes.