1. Wash fresh fennel to remove old roots
2. Cut into small pieces, add some salt to marinate the water
3. Prepared pork mash
4. Add cooking wine, salt, oyster sauce, sugar, white pepper, sesame oil, five-spice powder, bean paste and chicken powder and stir well
5. Squeeze the fennel and put it in the pork filling
6. I also added an egg
7. Stir well and set aside
8. Put the flour in the basin, add proper amount of water
9. And into a smooth dough
10. Knead into long strips and cut into small doses
11. Take one and roll it into a round skin and put an appropriate amount of fennel stuffing
12. Folded in half
13. Fold out the lace again
14. Put it in an electric baking pan with oil on both sides and heat it up
15. Bake to golden brown on both sides
Tips:My fennel to meat ratio is 1:1, adjust it myself
