5.After the dough has risen, knead the dough into long strips, and then break the dough into pieces of the same size
6.Roll out the dough into steamed dumpling wrappers of the same size and thickness (do not use thin wrappers on the thick edges in the middle
7.Put the stuffing into the dumpling wrapper, pinch the middle with your right hand, pinch one end with your left hand, and bring it together with the middle
8.Pinch and make a fish eye
9.Use your right hand to flatten the unclosed parts to make a fish tail
10.Use chopsticks to open the eyes of the fish
11.Use the back of the knife to stamp the fish tail.Cut two knives into a fish tail shape
12. Then put it in the pot and steam for about 15 minutes
13.After steaming, simmer for five minutes and take it out of the pot
