1. Prepare a large pot of water, add an appropriate amount of salt, stir to melt, and soak the picked fennel seedlings for 15 minutes. Soaking in salt water will kill any remaining insect eggs in the fennel seedlings and keep them green.

2. Chop the pork into minced meat, add appropriate amount of soy sauce, cooking wine, salt, oyster sauce, chopped green onion, minced ginger, pepper and barbecue sauce, mix well, and then beat an egg, pour appropriate amount of water several times, stir the minced meat, and marinate for 10 minutes in the refrigerator.

3. Mix the dumpling noodles, crack an egg into 500g flour, add 250g water and 20g cornstarch, mix well, knead into a smooth dough, cover with plastic wrap and set aside.

4. Dry the fennel seedling in the sun and cut it into fine powder, put it into the marinade, add a proper amount of vegetable oil, mix well and set aside.

5. Just make dumplings the way you like and are good at. When you cook the dumplings, add a little more water and a spoonful of salt to prevent the dumplings from sticking to your hands and breaking the skin.

A few words:

1. No matter what kind of dumplings you make, adding an egg and the right amount of cornstarch and salt to the dough will make the dumpling skin more elastic and transparent.

2. When mixing the fennel filling with the dumplings, don't add flavorful spices such as sesame oil and five-spice powder, which will mask the fennel's own flavor.

3. When mixing fennel with dumplings, add eggs to lock in the moisture and nutrients of the meat, so that the dumplings will be juicy and delicious. Adding barbecue sauce to the filling will make the flavor rich and juicy without being greasy, and will make the fennel flavor more intense without being greasy.

4. Stir the meat mixture with the seasoning and put it in the refrigerator to make the meat mixture cool and solidify, and the cooked dumplings will be wrapped up and juicy.