Fennel buns

Overview

Fennel has a special fragrance that my family likes.

Remove the roots of fennel, wash and drain.
Pork stuffing bought directly from the supermarket
Add cooking wine, pepper, and light soy sauce, and stir in one direction.
Heat the wok, add a little peanut oil, stir-fry the mixed meat filling in the wok until cooked, add salt to taste before turning off the heat
After the meat filling has cooled, stir in the fennel, preferably sesame oil for seasoning
Use the dough that has been made in advance
Roll the dough into a suitable size and add the prepared fillings
Shape into buns from one side to the other
Pour cold water into the pot and turn on low heat for 20 minutes to let the bun skins rise again. Turn on the high heat again and wait for 20 minutes after the pot is boiled. Turn off the heat and steam for another 5 minutes before it is ready.
The steaming was pretty good this time