Fennel, also known as coriander, uses tender leaves as vegetables. The fruit is used as spice and also for medicine. The root, leaf and whole grass can also be used as medicine. Fennel is a kind of vegetable that people often eat in their daily life. Because it has its unique flavor, many people like it very much, but I don’t like the taste of fennel. I don’t know if anyone is like me?

Ingredients

250g flour
2 g salt
3 G yeast powder
130 ml warm water
50g fennel
180g pork
1g salt
1 / 3 tbsp soy sauce
Half tbsp oyster sauce
2 tbsp soy sauce
Half teaspoon chicken powder
1 / 3 teaspoon five spice powder
1 / 2 teaspoon black pepper
1 / 3 tbsp sesame oil
20G ginger
A little corn starch
1 tbsp cooking wine
150 g water

Directions

Step 1
Weigh 250g flour, put it into a larger container, add 2G salt and mix well; 130 grams of warm water is divided into two parts. Put the yeast powder into a small amount of warm water, stir evenly, and stand for a few minutes to completely melt it. Slowly pour the melted yeast water into the flour, and then pour the remaining warm water according to the situation

Step 2
Stir with chopsticks into cotton wadding

Step 3
Then grasp and knead it into a ball by hand, and then knead and press it repeatedly into a smooth dough, then cover it with a cover or wet gauze, and place it in a warm place to ferment the dough

Step 4
Wash fennel in the process of dough fermentation and dry the water for use

Step 5
When the dough is twice as large and the internal tissue is honeycomb (check whether the dough is fermented successfully: stick your finger with some flour and poke it down. If it does not retract or collapse, it means that the dough has been fermented)

Step 6
Sprinkle a little corn starch on the silica gel pad, take out the fermented dough and put it on the silica gel pad, knead it fully for 20 minutes to exhaust the dough, knead it into smooth dough again after exhaust, put it back into the basin, cover it, and let it rest for about 15 minutes

Step 7
Let's deal with fennel meat filling by standing for 15 minutes: wash ginger and chop pork respectively, and then chop them together into meat filling

Step 8
Put the chopped meat stuffing into a bowl, add 1 g of oyster sauce, sesame oil, soy sauce, cooking wine, black pepper, five spice powder, chicken powder and salt, and evenly grasp the stuffing and meat stuffing by hand

Step 9
Then chop the fennel and mix well with the meat filling

Step 10
Take out the dough, rub it into long strips, cut it into about 30 heavy flour preparations with a scraper (the preparations should be covered with wet gauze to prevent the surface from drying), and then rub the small preparations round

Step 11
Roll the small round dough into a thick dough in the middle and thin dough at the edge (the dough on the side contacting the silicone pad should be stained with dry powder, so as to ensure that the wrinkles of the wrapped steamed stuffed bun will not disappear), and put an appropriate amount of fennel meat stuffing

Step 12
Start to pinch out the fold from one end, and then continue to pinch the fold in one direction until the edge of the dough is pinched and closed to form a steamed stuffed bun embryo (if you can't hold it in your hand, you can also directly pinch it on the table)

Step 13
Place the steamed stuffed bun raw embryos evenly in the greased flat bottom non stick pot, cover the pot, wake up again for 15 minutes, and then fry over medium low heat for 3-5 minutes. The bottom is a little crispy

Step 14
Add a small bowl of water to 1 / 3 of the steamed stuffed bun, put it in the water, cover the pot, stew and fry

Step 15
Fry for about five minutes until the water is dry, then turn off the heat and take out of the pot