Ingredients: 500g fennel, 300g pork stuffing, 600g flour and 8g fresh yeast. Ingredients: 2 teaspoons of salt, 1 teaspoon of sugar, 2 teaspoons of cooking wine, soy sauce 1 teaspoon, sesame oil 1 tablespoon, cooked vegetable oil 1 tablespoon, monosodium glutamate, pepper, pepper, scallion and a little ginger. The ingredients can be put according to your own taste. These are reference materials.

Practice: put fresh yeast into warm water to melt into yeast water, put it into a basin, knead it into a uniform dough, and cover it with hair.

Wash fennel and put it in a boiling water pot to soak until soft. Put the fennel in cold water to cool, then take it out, squeeze it out and chop it (generally use raw fennel, try scalding fennel). Chop onion and ginger.

Add minced onion and ginger, a little salt, cooking wine, pepper and soy sauce to the meat stuffing. Stir the minced meat Cut fennel into minced meat. Add a little salt, sugar, cooked vegetable oil and sesame oil, stir well and make buns. Ok, here is the general process of making steamed buns. One thing to note here: the wrapped buns must be covered with wet cloth for 20 minutes. This is also one of the key points of steamed stuffed bun softness. Turn off the fire for 3 minutes, open the lid and take out the steamed stuffed bun.

A large steamer basically takes less than 10 minutes. If it is a small steamer at home, it can be steamed in jiaozi for 10 minutes to 12 minutes after inflation (the water is boiled), and the main fire should not be too small. Fennel, also called shredded vegetables, can be eaten with young leaves. Fruit can be used as a spice to remove the odor of meat and can also be used as medicine. Roots, leaves and whole grass can also be used as medicine. Fennel seeds are condiments, and stems and leaves are fragrant, so they are often used as fillings for steamed stuffed buns, jiaozi and other foods. Fennel cooked food or soaked wine can dispel cold and relieve pain.