Ingredients: 250g of medium gluten flour, 3g of dry yeast, water 130g, fennel 1g, 200g of minced pork, 2 slices of ginger, 20g of onion, 2 tablespoons of cooking wine, soy sauce 1 spoon, salt 1 teaspoon, and white pepper/kloc-.

Steps:

1. Add the dry yeast into the medium gluten flour and mix well.

2. Then add water and stir with chopsticks to form a cotton wool.

3, knead into a smooth dough, you can move it to the chopping board for ten minutes to make the dough as smooth as possible.

4. Cover with plastic wrap and ferment in a warm place to double the size.

5. Pick and wash the bought fennel seedlings and control the moisture.

6. cut off the roots and chop the fennel seedlings.

7. Add soy sauce to minced meat.

8. Stir well together and the buns will be ready.

9. Take out the proofed dough, exhaust it, knead it into long strips, cut the dough into uniform sizes, and roll it into steamed bread with thick middle and thin edges.

10, take a steamed stuffed bun skin, add a proper amount of fennel meat, and knead it into the shape of a steamed stuffed bun.

1 1. Cover with a clean cloth and relax for 20 minutes.

12, add a proper amount of water to the steamer, put the raw steamed bread embryo on the steamer, cover it, steam it on high fire for 20 minutes, and then simmer it on low fire for 3 minutes.

13, a delicious fennel steamed stuffed bun is ready.