Knead the white dough into a ball according to the material list, then add the cream and knead until smooth. The material of purple dough is the same as that of white dough, except that more purple potato paste is added, and the water content is slightly higher. The amount of water depends on the water absorption of flour, and part of it is reserved for adjustment. After kneading, cover with a wet cloth and ferment to twice the size.

Divide into 12 equal parts.

Take a portion of dough and roll it into a circle. Put 15g bean paste in the middle. After the bean paste is kneaded into balls, it is flattened to facilitate modeling.

Fold the patch pair into a semicircle, and then fold it in half again to form a 1/4 circular sheet.

Cut it three times.

Press out the stripes hard.

The two ends are tightened to form a sharp shape, which is the fish tail. Put your head in the middle with chopsticks and put a raisin as an eye.

Poke some marks on your head as fish scales.

After finishing, put the steamed bread paper into a steamer and finally ferment for about 30 minutes.

Put cold water on the pot, boil the water and steam 12 minutes. Stew for 3 minutes after turning off the fire, and then lift the lid.