Main Ingredients: fermented dough Side Ingredients: yeast 5g, water 250g

Step 1: Divide the dough into small dosage, take one dosage and roll it into a long strip with one end thick and one end thin.

Step 2: Bend the dough slightly, and with the root of the palm of your hand on the right side, roll and press it to make an imprint, and also divide the dough into two parts, the body and the tail of the fish.

Step 3: Flatten the dough with your hands.

Step 4: Use your fingers to press out the fins.

Step 5: Press out the head with a bottle cap, poke out the eyes with a chopstick, cut out the tail, and press out the pattern with a spatula.

Step 6: Press out the fish scales with a thimble. Let the raw fish rise for 30 minutes, then steam in a wok for 20 minutes. Remove from the heat, lift the steamer slightly by a small slit and leave it on for 3-5 minutes, then open the steamer completely.

Step 7: Steamed fish-shaped steamed buns can be enjoyed.