Fennel meat buns

Overview

Two years ago, I knew about this dish, but I didn’t know how to eat it. Now, I think this dish may be healthier than other vegetables. Fennel has a special taste. Perhaps because of this taste, it does not breed insects. Of course, if there are no bugs, there is no need to spray pesticides, so it is healthy.

Tags

• staple food
• home cooking
• baking powder
• cooking wine
• edible oil
• fennel
• flour
• ginger powder
• light soy sauce
• old soy sauce
• pork stuffing
• steamed bun seasoning
• salt
• sesame oil

Ingredients

Steps

1. 1 Mix flour and baking powder evenly. Add appropriate amount of water to the baking powder and mix well. Add to the flour and knead into a smooth dough. Place in a basin to rise. The surface of the buns should be soft.

   

2. 2 Take the pork belly filling out of the refrigerator and warm it up.

   

3. 3 Select the fennel, clean it and dry it.

   

4. 4 Finely chop the fennel.

   

5. 5 After the meat is defrosted, add dark soy sauce, salt, and cooking wine and stir with chopsticks. (Stir in one direction)

   

6. 6 Add bun seasoning, ginger powder, light soy sauce, appropriate amount of water, and stir in one direction.

   

7. 7 Add some water and stir again until the meat filling gradually becomes smooth.

   

8. 8 Add one-third of the cooking oil in the ingredients and continue stirring.

   

9. 9 Chop a small amount of green onion and add it to the meat filling, not too much so as not to take away the flavor of the fennel.

   

10. 10 Mix well.

    

11. 11 Add chopped fennel.

    

12. 12 Add light soy sauce, salt, remaining cooking oil, sesame oil, and stir in one direction until the meat filling and vegetables are completely mixed.

    

13. 13 Move the risen dough to the board and knead it vigorously.

    

14. 14 Drain the air bubbles from the dough, knead the dough until smooth, divide and roll into long strips.

    

15. 15 Cut into equal size pieces.

    

16. 16 Roll out the dough into a round shape with a thick middle and thin edges.

    

17. 17 Add appropriate amount of fennel filling.

    

18. 18 Pull pleats and wrap into buns.

    

19. 19 Dip a little dry flour into the bottom of the buns and set aside to wait for them to rise.

    

20. 20 Wrap all the doses in sequence. Cover with a damp cloth for hair styling.

    

21. 21 After 20 minutes, when the buns are cooked, put them in a steamer with boiling water and turn on high heat for 20 minutes.

    

22. 22 The buns are out of the pan.