1, practice 1: fennel pie. Prepare the following ingredients: 300 grams of flour, 1 fennel, 300 grams of pork, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 tablespoon of sesame oil, vegetable oil, 2 tablespoons of five-spice powder. Specific methods are as follows: boiling water scalding noodles, covered with a damp cloth on the molasses for 30 minutes, meat cut into chunks, chopped into meat, fennel cleaned and chopped, put into the meat, add salt, monosodium glutamate, sesame oil, five-spice powder, cooking oil, mix well, molasses dough into several agents, roll thin, wrapped filling, closed, flattened, pan heated, pour the oil frying, one side of the golden brown and then turn the pan frying, and wait for the two sides of the pan can be golden brown!

2, practice 2: fennel meat dumplings. Prepare the following ingredients: 100 grams of fennel, 100 grams of pork filling, 100 grams of dumpling skin, 3 grams of five-spice powder, 5 grams of cooking wine, 5 grams of soy sauce, 2 grams of salt. Specific methods are as follows: fennel de-tipped and chopped spare, pork filling, five spice powder, cooking wine, soy sauce, salt, mix well, pour in fennel, mix well, dumpling skin dumplings, water into the pot, boiling over high heat, into the dumplings, stirring to prevent sticking, cooking over high heat, point of water, and then boiled again!

3, practice 3: fennel bitter tired. Prepare the following ingredients: 350 grams of fennel, 3 handfuls of flour, 2 cloves of garlic, 1 tablespoon of spicy oil, the right amount of ground peanuts, 1 tablespoon of five-spice powder, 1 teaspoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sugar, the right amount of sesame oil. Specific method is as follows: fennel pick the old root wash and control water, cut into inch sections, add salt, five spice powder mix well, a small amount, add flour in small amounts, do not add once, so as to avoid lumps, until the surface of all the vegetables are full of flour, steamer pot with water to boil, shaking loose into the fennel, covered with a lid over high heat, steam for five minutes, ready to dipping sauce: garlic flattened with salt smashed into a garlic puree, add light soy sauce, rice vinegar, sugar, sesame oil adjusted to a bowl of juice, steaming good Fennel immediately out of the pot, poured into the basin shake, and then you can mix or dip