1. Add yeast powder brewed in warm water to flour to make flocculent flour, and make smooth dough while adding water. If you don't like coarse grains, you can use white flour directly.

2, meat slices, add 1 tablespoon soy sauce, 1 gram salt, a little pepper, chicken essence, mix well for use.

3. Wash fennel and control water.

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

5, dough fermentation to 2-3 times the size, poke a hole, do not shrink or collapse.

6. Mash into even small noodles and press into dough with thick middle and thin sides. It should be noted here that the dough of the hair should not be pressed too thin, otherwise it will not swell well and will be easily burned to death.

7. Clip in a proper amount of stuffing, and cooperate with your thumb and forefinger to knead the edge of the dough into folds.

8, big buns, generally around 18 pleats, small buns can be pinched at will according to their own hand habits.

9, wrapped buns, put a layer of oil directly. Open medium heat and bake for a while until the bottom is slightly yellow.

10, add half a bowl of boiling water, not more than one third of the steamed stuffed bun, then cover and turn to medium heat. 10 minutes or so will be almost cooked. Boil the water in the hazelnut until it is dry, and there is a click sound inside. Pressing the skin of the steamed stuffed bun will rebound well, that is, it is cooked. Press a hole, it's still owed, and then it's branded