1. Mix bowls of warm water and 5g of yeast evenly, mix evenly with two bowls of dumpling flour, and knead into a smooth dough (one bowl of noodles is about 200g)

2. Cover Cover tightly and ferment in a warm place until you can smell the sour smell, and the surface is uneven with small pits, and there are honeycombs inside (in the current weather, knead it at night, and it will rise the next morning)

< p>3. Sprinkle 2g of edible alkali on the panel, rub it repeatedly with your hands, and spread it evenly! Place the dough on top and knead the edible alkali into the dough evenly (knead for at least 5 minutes)

4. Cover the kneaded dough with a clean cloth to rest for a while, then roll it into a dough piece. Spread a little corn oil evenly, sprinkle with pepper, salt and chopped green onion

5. Roll up the dough, cut it into even pieces, stretch it horizontally and roll it up and place it on the washed rice dumpling leaves (the rice dumpling leaves can be used repeatedly ), cover the lid and let it rise again for 10 minutes

6. Boil an appropriate amount of water in the pot, add boiling water, steam over high heat for 13 minutes, do not rush to open the lid after turning off the heat, wait for about 5 minutes Open it!

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