How to make fennel meat buns

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  1.Mix flour and dry yeast evenly.

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  2.Add appropriate amount of warm water in batches, stir with chopsticks into cotton wool, until there is no dry powder.

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  3. Then knead it into a smooth dough, cover it with plastic wrap, and let it ferment in a warm place until two twice as big.

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  4.Pick and wash the fennel seedlings, chop them into small pieces and set aside.

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  5. Chop onion and ginger and set aside.

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  6. Add oyster sauce, soy sauce, wine, peanut oil, thirteen-spice white pepper, salt and chicken to the minced pork Mix the powder evenly.

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  7.Add chopped green onion and ginger and stir evenly.

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  8.Add chopped fennel seedlings and stir evenly.

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  9. The fermented dough has obviously expanded a lot, and the internal organization is honeycomb-shaped.

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  10. Take out the dough, knead it evenly, roll it into long strips, and cut it into even sizes.A small dose.

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  11.Use a rolling pin to roll out the bun skin into a thick middle and thin edge.(Thicker than dumpling skin)

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  12.Put in appropriate amount of fennel meat filling.

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  13.Pinch out the shape of the bun.

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  14.Pinch the mouth tightly and a bun is ready.

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  15. Once everything is done, cover it with a clean cloth and let it ferment for about 20 minutes.

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  16.Add appropriate amount of water to the steamer, put the steamed bun embryos in, cover the lid and turn on the high heat Boil 3 and steam for 15 minutes, then turn off the heat and steam for three minutes before serving.

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  17. Delicious fennel and meat buns are on the table!