How to make fennel and egg pie

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  1.Pick fennel seedlings, wash them, dry them, chop them into small pieces, and put them into a large bowl.

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  2. Chop the green onions and set aside.

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  3. Add yeast powder to the flour and stir evenly, then add water and stir until it becomes cotton wool.Knead into a smooth dough.

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  4.Knead the dough into a long strip and cut into evenly sized dough pieces.

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  5.Use a rolling pin to roll out the bun skin into a thick middle and thin edge.

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  6. Beat three eggs and pour them into the wok to stir-fry until cooked, break them up and serve out spare.

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  7. Add chopped green onion, salt, thirteen-spice chicken powder and oyster sauce to the chopped fennel sprouts and vegetable oil.

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  8.Add the fried eggs, stir together evenly, and the fennel and egg filling is ready.

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  9.Take a piece of bun wrapper and add an appropriate amount of fennel and meat filling.

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  10.Pinch the opening like a bun, and then flatten it into a cake shape.After everything is done, cover with plastic wrap and let rest for 20 minutes.

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  11. Heat a pan, add a little vegetable oil, and put in the pie embryo.Cover and cook over medium-low heat until the pie puffs up and turns golden brown on the bottom.(Use a thick-bottomed pan or an electric baking pan)

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  12.Turn left and right in 3 minutes side, continue to sear the other side.Fry both sides until golden brown and serve.

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  13.A delicious fennel and egg pie is ready.

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  14.It is best eaten while it is hot.