1. Prepare the ingredients.Pick and wash the fennel seedlings to control the moisture.I used slow-produced eggs from a farm and soaked the vermicelli in advance.

2. Chop the fennel noodles and put them into a large bowl.

3.The vermicelli is also chopped and set aside.

4. Crack two eggs into a bowl and beat them up.Heat the pot and add oil.Pour the egg liquid into the pot, wait until the egg liquid is set, turn over and stir-fry evenly.

5. Scoop the fried eggs into small pieces and put them into a bowl.

6.Combine the chopped fennel sprouts and fried egg and vermicelli in a large bowl In the bowl.

7.Add vegetable oil, a little thirteen spices, salt and chicken powder to taste.

8. Stir with chopsticks, and the fennel sprouts and egg filling are ready.

9. Add dry yeast to the flour and mix well, add 50 grams of water, and stir until Cotton-like shape, knead into smooth dough.

10.Cover with plastic wrap and let it ferment in a warm place until it is twice the size of the original dough.

11. Knead the risen dough evenly and cut into uniform dough pieces.Use a rolling pin to roll it into a bun-like shape.

12.Take a piece of bun wrapper and add appropriate amount of fillings.

13.Pinch out the shape of the bun.

14. Just make a bun.

15. Wrap all the buns in turn, cover them with a piece of cloth, and let them rise for 20 minutes.about.

16. Boil an appropriate amount of water in a pot, add the steamed bun embryos, and cover the pot., after boiling the pot, turn to medium heat and steam for twenty minutes, turn off the heat and simmer for another three minutes.

17.A delicious fennel and egg stuffed bun is ready.

18.Picture of the finished product.