Name: Crispy Fennel Vermicelli Fried Pork Bun
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Fennel; 200g Rice noodles; 200g Minced pork belly; 800g Flour; 300ml warm water; 1 tablespoon Soy sauce; 1/2 tablespoon salt; 1/2 tablespoon White sugar; 2 teaspoons Five spice powder; 1 tablespoon sesame oil

Crispy Fennel Vermicelli Fried Pork Bun

by Purple Ayara

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Chinese people are good at stuffing and delicacy. Regardless of the north and south, they have their own experience and experience in making stuffing. As a Central Plains girl, her love for fried buns has been cultivated since she was a child. Almost all the ingredients can be made into fillings by the elders at home, and then fried in an electric baking pan in the autumn and winter. One thing that has been warm and greedy for many years. Today’s pan-fried bun is very central, crispy on the outside, fragrant on the inside, rich in ingredients, and very delicious.

Crispy Fennel Vermicelli Fried Pork Bun

1. Prepare the main ingredients;

2. Wash and chop fennel;

3. The vermicelli is soaked for more than 5 hours in advance and chopped;

4. Add minced pork belly, mix well, add seasonings, set aside;

5. Knead the dough which is slightly softer than the dumpling skin and wake up for 10 minutes (see the kneading process of zucchini dumplings for details);

6. Mix the stuffing well before wrapping;

7. Take small doses and roll them out one by one;

8. Stuffing one by one

9. Preheat the electric baking pan, add the oil and spread evenly, put in the buns, leaving a gap in between;

10. Fry for one minute, sprinkle with sesame seeds, and fry for another minute;

11. Pour the cool white open from the gap, just slightly under the bottom;

12. Cover and fry for 4 minutes, drain the water and serve;

Tips:
1. Mix the stuffing well when you pack it, otherwise the salting will produce juice easily and it will not be good to pack;\n2. You can also use the pasta, the taste is crispy on the outside and soft on the inside.