Add yeast and sugar to the flour and mix well with chopsticks.

Pour about 200 grams of warm water, stir while adding water, knead into dough, cover and ferment.

Chop the chive leaves and set aside.

The dough is fermented to twice the size.

Roll out the dough into thin slices, apply a layer of edible oil, sprinkle with appropriate amount of salt and spread evenly.

Sprinkle with prepared meat floss and chopped chive leaves.

Slowly roll up the strip from the bottom, and then cut into small flower rolls of uniform size.

Add cold water to the steamer in advance, put the finished flower rolls on the steamer, wait for 20 minutes for fermentation.

After 20 minutes, turn on the heat and steam for 25 minutes.