1. A moderate amount of flour.
2. Add 3 flat spoons of red yeast rice (wine red).
3. Pour some warm water into the baking powder to melt.
4. Pour the baking powder water into the flour.
5. Stir it into a flocculent with chopsticks while pouring.
6. Harmonize into a smooth dough, accelerating fermentation in warm water.
7. A good red surface group.
8. Take an appropriate amount of red curved dough, exhaust and round it.
9. Roll out into slices of about 0.8 cm.
10. Put the mold on the dough sheet.
11. Press out the sock.
12. Take an appropriate amount of white dough, vent and knead it round.
13. Roll out into thin slices of about 0.5 cm.
14. Use a sock mold to press out the white sock.
15. Apply clean water to the sock.
16. Glue the socks on.
17. Use snowflake molds to press out small snowflakes.
18. Stick to the sock. Stir for 20-25 minutes on a drawer on cold water and steam on medium heat for 25 minutes.
19. Simmer for three or four minutes and open the lid.
20. Finished product.
21. Finished product.
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