Accessories: appropriate amount of oil, salt 1 spoon, sesame oil 1 spoon, Jiang Mo.

Steps:

1, fresh fennel is picked and washed, then dried in water and chopped.

2. Cut fennel into oil, salt, sesame oil and Jiang Mo to make fennel stuffing, without putting meat and eggs.

3. Add water to flour to make dough. This step is carried out from the beginning, because the dough needs to be proofed, and the dough is slightly smaller than jiaozi's noodles.

4. Take a small piece of dough, which I call 100g, and roll it into a skin. The size can be calculated according to the diameter of my own pot. It's too big to put in the pot, so I have to roll two layers of skin before making it.

5. Put the rolled crust on the chopping board, add fennel stuffing, and then beat in a raw egg. Yes, it's raw eggs, not fried eggs, so the baked pie plate is mixed with eggs. Very delicious.

6. Stir the eggs with chopsticks, then mix them with fennel evenly and spread the cake skin.

7. Cover with another layer of skin, and then press the edge by hand.

8. Cut off the extra edges with a knife, knead them into dough, and then roll them into dough.

9. Press the edge by hand again, so that it will be stronger and there will be no soup and stuffing exposed.

10, the last step, put oil in the pot, put the pie in, and bake until both sides are golden and cooked.