1. The reddish curved surface has a proper amount, and the exhaust is rounded.
2. Roll out into thin slices about one centimeter thick.
3. Cut into four strips.
4. First pinch the middle two strips together.
5. Then pull the two small strips on both sides slightly outward and pinch them together.
6. When there are three or four groups left, there are not enough groups in the hour and should be divided into three to four groups equally. Pinch it all.
7. Put it in the drawer.
8. 480 grams of white dough, vented and rounded.
9. Rub the edge of your palm into a peach tip.
10. Push it into a peach shape with the back of the knife.
11. Put it on the base.
12. The spinach dough is vented and rounded.
13. Knead into long strips and cut into small doses.
14. Take a dose and knead into sticks.
15. Squash it by hand.
16. Roll into small flowers.
17. Surrounded by Shoutao.
18. Make a circle.
19. Shou mould extrudes two characters of Shou.
20. Stick it on the peach with water. Steam in a drawer on cold water for 25 minutes, simmer for two to three minutes.
21. Take it out carefully.
22. Finished product.
23. Finished product.
24. Finished product.
