2. Slowly pour in warm water to fully melt the yeast, knead until the surface is smooth, and cover with plastic wrap.
3. Put it in a warm place and ferment it to twice the size.
4. Take out the fermented dough, add dry flour, knead it evenly, and divide it into 4 parts on average.
5. Take a dough and knead it until the surface is smooth and smooth, and knead the dough for a long time to form a shape with a tapering top, a slightly thicker middle and a tapering tail.
6, bend the tail with the body, about 90 degrees, and gently press with your hand.
7, cut off from the middle position with a knife.
8. Press a pattern on it with a knife.
9. Cut a bite in the head with scissors, cut the jujube in half, remove the core, and take half of the jujube and stuff it into the fish mouth.
10. Press the seal on the front of the fish head with a knife, and press it slightly at the eye position with a straw thicker than red beans.
1 1, embellish red beans and make fish eyes.
12. Cut fins on both sides of the fish body.
13, using a medium-sized cookie nozzle, you can use a smaller spoon without a cookie nozzle.
14, starting from the tail, press the pattern and make fish scales.
15. Finish the fish in turn and let it stand for 20-30 minutes.
16, put enough cold water in the steamer, and put the noodle fish in the steamer.
17, bring the water to a boil over high fire, turn to medium heat, steam for 20 minutes, turn off the fire, and simmer for 5 minutes to open the lid.