Ingredients needed: 500g of common flour, 5g of dry yeast, 2 tablespoons of sugar, 400g of fennel, raw pork stuffing 1 20g, a little minced onion and ginger, a little white pepper, cooking wine 1 spoon, soy sauce1spoon, salt and vegetable oil.

Detailed practice:

Step 1: Soak dry yeast in warm water, put flour into a pot, add white sugar and mix well to promote fermentation, add yeast water and mix well, then add warm water in several times, mix with chopsticks to make a big dough, knead it into a smooth dough, and cover it in the warm place to ferment to twice the size.

The weather is cold, and the dough is no longer as fast as in summer. This season's dough making method should be changed: the yeast is dissolved with warm water not exceeding 35 degrees. This process is called activation, which can speed up the fermentation. The water temperature is very important. Don't be too high. Hot water will burn the yeast to death, leading to fermentation failure; In addition, adding some sugar is to increase the activity of yeast and promote the fermentation speed; Mix the dough with warm water to speed up the fermentation. The key point is that it should not exceed 35 degrees. You can test the water temperature by hand: the hand temperature is appropriate, so long as it is neither hot nor cold.

The second step, first mix the pork stuffing, first add 4 spoonfuls of water to the meat stuffing, and stir it with chopsticks until it becomes sticky, so that the meat is tender and juicy; Then add minced onion and ginger, white pepper, cooking wine, soy sauce, salt and vegetable oil into the meat stuffing, and stir well in one direction until the meat stuffing is sticky.

Thirdly, the fennel is selectively washed and then the water is controlled.

The fourth step, cut it into powder like nine dishes, pour it into the meat stuffing pot, and stir it evenly in one direction. The fermented dough is twice as big, fluffy and light to the touch. Take a look at it, it's full of big beehives, and that's success!

Step five, make a green body. Knead the dough to remove the big bubbles, knead it into strips, cut it into pieces, flatten it, and roll it into a thick dough with a little thickness around the middle. Key points: thick dough is also the key to growing up.

Step 6, pack the pork fennel stuffing, knead and seal it, leave a gap with the bag and code it on the drawer brushed with a little vegetable oil, cover the lid, and simmer at room temperature for 10 minute.

Step 7: Boil the pot on high fire, start timing after SAIC, steam for 18 minutes to turn off the fire, and then stew for 3 minutes to open the lid, which can prevent the bag from shrinking.