1. Knead the noodles in advance and wait for the fermentation process to prepare the meat filling. Dice pork, chop stuffing, add soy sauce, cooking wine, oyster sauce, chicken essence, sugar, pepper water, eggs, green onion, ginger, oil, salt and other accessories and stir clockwise evenly.
2. Wash the fennel, drain and chop.
3. Put the fennel into the meat and stir well and set aside.
4. Take out the fermented noodles and roll the skin. After the dough is in the middle, the surrounding is thin.
5. Place the wrapped buns for 10 minutes, wake up the noodles again, then place in the steamer, steam for 15-20 minutes, and the delicious big buns are ready to be out of the pot.
