Materials
300g of fennel, 100g of minced meat, 300g of flour, 5ml of yeast, 150g of water, 70g of lukewarm water, salt, soya sauce, oyster sauce, white pepper, ginger powder, sesame oil, corn oil
Methods
1.Raw material for making the dough: 5ml of yeast, 300g of flour, 150g of water, 70g of lukewarm water. Warm water 70g
2. Preparation: (first fermentation) yeast into not more than 35 ° warm water, stirring to dissolve
3. Slowly pour into the flour, stirring as you go. Then slowly pour 150g of water into the flour, not all at once, but stirring as you go. Because the water absorption of flour is different, please arrange the amount of water according to the actual situation. Stir to make the mixture as shown in the picture, which is called "lobing" in Beijing dialect
4. Then knead the dough with your hands, cover it with plastic wrap, and put it in a warm place to ferment for about 40-60 minutes
5. After fermentation, the dough should be twice as big as it was before it was fermented
6. sesame oil, corn oil
7. Preparation (mixing filling): while the fermentation time, we prepare the filling. First, beat the meat, then add salt, white pepper, ginger, oyster sauce, soy sauce and mix well in one direction
8. Slowly add water, while adding the side of one direction, stirring vigorously, become sticky paste
9. fennel pre-washed and drained, drained fennel knife chopped
10. cut fennel into the mix of the meat mixture, stirring well. Season with salt to taste, drizzle with corn oil and mix well
11. Ingredients: fermented noodles, fennel filling
12. The fermented dough is rolled into a long strip, pull down the dose, the size is not limited, but please pull evenly. Roll out the dough, put the fennel traps
13. In turn, wrapped into a bun type, placed on the board to relax for 5-10 minutes
14. This time we can do the pot, the pot poured into the right amount of water, boil, steam
15. drawer into the soaked and wrung out drawer cloth, put the buns, cover the lid of the pot over medium heat for about 15 minutes