ingredients: 5g fennel, 3g pork stuffing, 6g flour and 8g fresh yeast. Ingredients: 2 teaspoons of salt, 1 teaspoon of sugar, 2 teaspoons of cooking wine, 1 teaspoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cooked vegetable oil, monosodium glutamate, pepper, pepper, green onion and a little ginger. Ingredients can be put according to your own taste. These are references. ? Practice: put fresh yeast into warm water to melt it into yeast water, add it into a flour basin, knead it into a uniform dough, and cover it with hair.

clean fennel and put it in a boiling water pot to make it soft. Put the fished fennel in cold water to cool down, then take it out and squeeze it out, and chop it up (generally, raw fennel is used, try scalding fennel). Scallion and ginger are minced. ? Add minced onion and ginger, a little salt, cooking wine, pepper and soy sauce into the meat stuffing. Stir the minced meat. Cut fennel into the meat stuffing. Add a little salt, sugar, cooked vegetable oil and sesame oil, and mix well to make buns. Ok, here's the general procedure for making steamed buns. One thing to note here: the wrapped buns must be covered with a wet cloth for 2 minutes. This is also one of the key points of steamed stuffed bun softness. 3 minutes after turning off the fire, open the lid and take out the steamed stuffed bun.