1. Add warm water to the flour to steep the yeast powder, first and flocculent noodles, while adding water and into a smooth dough. If you don't like coarse grains, you can just use white flour.

2. Add 1 tablespoon of soy sauce, 1 gram of salt, a pinch of pepper and chicken broth, and mix well.

3. Wash the fennel and control the water.

4. Chop, mix with the meat, add 3 grams of salt, 5 grams of vegetable oil, a little chicken essence, sesame oil, mix well.

5. Ferment the dough to 2-3 times its size, poke a hole without shrinking or collapsing.

6. Pulled into a small, even dose, pressed into the middle of the thick, thin edge of the crust, it is important to note that the surface of the dough is not too thin, or not good, easy to be burned into the dead surface of the.

7. Pinch in the appropriate amount of filling, thumb and forefinger to cooperate, the edge of the dough into folds.

8. Large buns, usually in about 18 folds, small buns according to their own hand habit of random pinch can be. 9. wrapped buns, directly into a layer of oil brushed griddle. Turn on the medium heat, cook for a short while, until the bottom on the yellowish.

10. Add half a bowl of boiling water, about no more than one-third of the buns, then cover and turn the heat to medium-high, about 10 minutes is almost cooked. The griddle will be burned dry, inside the kaka rattling sound, press the bun skin, rebound very well, is cooked, if pressed down a pit, is still owed, and then proceed to branding