1 first, let's make dough, mix all the ingredients, knead it into smooth dough, cover it with plastic wrap and ferment at room temperature.

2. Ferment the dough to about twice the original dough, and poke a hole with your finger, so that the hole will not retract or collapse.

3. Take out the fermented dough and knead it evenly on the chopping board, and exhaust all the gas generated during fermentation.

4. Arrange the kneaded dough into a long strip with a thick head and a thin head to make a whole fish.

5. At the thin end, flatten it by hand to make a fishtail. After flattening, cut everything in the middle with a knife, and then press the line on it with the back of the knife.

6. In the middle part of the fish body, pinch out one directly with your hands and push out the folds with your fingers.

7. Take two red beans as fish eyes and put them at the thick end.

8. Take a spoon and press the scales on both sides of the fish with the handle of the spoon.

9. Then cut off the fins and whiskers from the bottom of the fish with a knife, press the lines and slowly rub the whiskers, and finally arrange the fish into a shape, which will make the fish look more vivid.

10. Finally, at the top, just tidy up the fish mouth and a vivid fish embryo will be ready.

1 1. Put the cold water into the steamer in advance, and put the prepared fish embryos into the steamer 15 minutes.

12, after waking up, directly open the fire to boil, then turn to medium fire for 20 minutes, finally turn off the fire for 5 minutes, and then open the lid, and the fat fish is ready.

13, it's out of the pot. It's good to make such fish in the New Year and have fish every year.