1. Rainbow dough. After the second fermentation, the original color noodles and the purple noodles with purple potato mash are added to the noodles and knead, and then let stand for 30 minutes. After the noodles are finished, take the same size pieces of the two-color noodles, stack them together, and roll them. Long strips, rolled into tight long rolls and cut open for later use.
2. Stuffing. It is a filling made of tofu, soaked dried vegetables (Yinchen), shiitake mushrooms, day lily, green onions, and seasoned with salt and oyster sauce.
3. Roll out into a garden skin and put on the fillings.
4. Fold the fish in half.
5. Pinch out two fish eyes.
6. Put cooked chickpeas in your eyes.
7. The packaged fish package is raw. The green body is covered with a damp cloth to keep it warm and moisturize for 40 minutes. The steamer is heated, put in the green body after the pot is opened, steamed on high heat for 30 minutes, and then steamed for 5 minutes after turning off the heat.
8. The fish has gained weight.
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