Fennel and Shrimp Bag

by Moonlight's small kitchen

5.0 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

3

My family and I like to eat all kinds of stuffed dumplings and steamed buns. I boiled some lard last night and leftover oil residue from the lard. Today I bought fennel, added dried shrimp skin, and made a pot of buns. The taste is amazing. Fennel contains a substance called anisole. This substance has the effect of sterilizing and warming the stomach, especially for eliminating E. coli and dysentery bacilli. People with cold stomach and weak stomach add it when cooking. A small amount of fennel can prevent infectious diarrhea.

Ingredients

200g Fennel
80g Lard Residue
10g Lightly Dried Shrimp Skin
5g Shallot

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10g Peanut Oil
1g Pepper Powder
0.5g Chicken Bouillon Powder

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20 Dumpling Skin
Some Salt

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Fennel and Shrimp Bag

1. First prepare all the ingredients, pick and wash the fennel.

2. Chop the lard residue with a knife.

3. Chop the washed fennel and green onions into finely pieces.

4. Take a larger container, add chopped fennel chopped green onion and lard residue, and then add light dried shrimp skins.

5. Add pepper powder at this time.

6. According to personal taste, add appropriate amount of salt to taste.

7. Add chicken essence at this time.

8. Finally add peanut oil.

9. Mix all the ingredients and seasonings evenly.

10. Roll the dumpling skin a bit thinner with a rolling pin.

11. Put the right amount of stuffing in the dumpling wrapper.

12. Just wrap it up as you like.

13. Pack all the buns in turn.

14. Pour clean water into the pot and bring it to a boil, then put the wrapped fennel oil residue in the shrimp skin bag.

15. Cover the pot and bring it to a boil, then turn off the heat after ten minutes of steaming.

16. The thin-skinned shrimp wraps with fennel oil residue are out of the pot.

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