Cooking Steps

1. 

   Step1:Figure 1 - warm hydration of yeast powder. Figure 2 - add the flour into the basin. Slowly pour in the yeast powder water. Figure 3 - stir with chopsticks to form flocs while pouring. Figure 4 - knead with hands continuously to make the dough stick continuously. Figure 5 - knead until smooth. Cover with plastic wrap or pot cover. Figure 6 - standing warm. Ferment to 23 times.

2. 

   Step2:Figure 7 - take out the fermented dough, add in the dry flour and mix well. Figure 8 - knead until you can no longer knead the dry flour. The surface is smooth. Figure 9 - divide them into 5 parts. Figure 10 - take a dough and knead until the surface is smooth and smooth. Figure 11 - use your right four fingers and thumb to rub the section to the center of your hand. Figure 12 - lengthen it.

3. 

   Step3:Figure 13 - keep rolling the dough to form a shape of thin top, thick middle and thin tail. Figure 14 - fold the tail up. Figure 15 - press lightly with hand. Figure 16 - cut with a knife from the middle position. Figure 17 - use a knife to press a pattern on it. Figure 18 - cut through the head with scissors. Figure 19 - tuck jujube shreds into the fish's mouth. Figure 20 - use a knife to stamp on the front of the fish head. Picture 21 - decorate red beans. Make fish eyes. (use the habit that is thicker than red bean. Slightly press down the eye position. The eyes will be more beautiful. Not to be omitted

4. 

   Step4:Figure 22 - use a small spoon. Start from the tail. Press on the pattern. Make scales. Figure 23 - cut the side fins on one side of the fish. Figure 24 - cut three on the other side. Make dorsal fin. Figure 25 - complete the fish in turn. Let stand for 2030 minutes. Figure 27 - put enough water in the steamer. Cover the fish bun with corn skin. Put it in the steamer. Figure 28 - bring the water to a boil. Turn to medium heat. Steam for 20 minutes. Turn off the heat. Simmer for 5 minutes. Open the lid.