Pork And Fennel Buns

Fennel is an appetizer and relieves the cold. Cure cold hernia, reduce abdominal cold pain, kidney deficiency, low back pain, stomach pain, vomiting. It also has a unique fragrance and a long aftertaste.

How to make pork and fennel buns

Step1

Put pork stuffing in a pot

Put pork stuffing in a pot

Step2

Add soy sauce, cooking wine, oyster sauce, and ginger powder, mix well, add water in portions, and use chopsticks to quickly stir clockwise until no water is visible. Add each time.

Add soy sauce, cooking wine,

Step3

Add water to the meat filling and pat gently with your hands to make it elastic, mix well, add thirteen incense, chicken essence, monosodium glutamate, salt and sesame oil.

Add water to the meat filling

Step4

Stir well, add salad oil and continue stirring.

Stir well, add salad oil and continue stirring.

Step5

Fennel wash

Fennel wash

Step6

Chop and put the meat together

Chop and put the meat together

Step7

Mix well and the filling will be made up.

Mix well and the filling will be made up.

Step8

Knead the cooked dough into long strips, and cut into equal parts.

Knead the cooked dough into long strips, and cut into equal parts.

Step9

Sprinkle dry powder and squash

Sprinkle dry powder and squash

Step10

Roll it into a sun skin, don’t roll it too thin.

Roll it into a sun skin, don’t roll it too thin.

Step11

Put the prepared fillings in the bun wrappers, and put more fillings, leaving a finger-wide edge.

Put the prepared fillings in the bun wrappers,

Step12

Wrap them into buns and put them in a steamer covered with silicone mats.

Wrap them into buns and put them in a steamer covered with silicone mats.

Step13

When it is twice as big, turn on the fire, count for 15 minutes after the water is boiled, turn off the fire for 1 minute and then open the lid to take out the buns.

When it is twice as big, turn on the fire,

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