Practice: 1: Take off the old roots of the bought fennel, soak it in light salt water for 10 minutes, and then control the water to dry for later use.
2. Then cut fennel into powder, add scallion oil and mix well. Add soy sauce, oyster sauce, salt and cooking wine to pork belly and mix well, and marinate it for taste.
3: Mix the fennel and minced meat, add a little more scallion oil and mix well.
4: Add eggs, salt, water, a little starch to flour and make dough, which can be used after a while.
5: Just wrap it in your own skillful way, and add some salt to the pot when cooking to prevent the skin from breaking.
Summary of technical essentials:
1: Never change the knife directly for the fennel you bought. It is also the most taboo. You should soak it in light salt water first, and add this 1 step. The color of jiaozi is greener.
2. Many people made a mistake and blanched fennel. In fact, it is unnecessary. Soak it in light salt water and then wash it. Just mix the stuffing directly.
3. No matter whether it is fennel stuffing jiaozi or steamed stuffed bun, do not put onion, ginger and other spices in the stuffing, which will mask the fragrance of fennel.
4: One more thing, don't add sesame oil to fennel stuffing, but you can add more pig oil and onion oil.
5: Fennel itself has a salty taste, so when seasoning, you must put less salt or not, so as not to make it salty.