Fennel Fried
1.
Add yeast and water to the flour to form a dough. The softness and hardness of the bun is the same as usual, and it will be fermented to double the size
2.
Prepare pork with notoginseng fat and fresh fennel.
3.
Cut the pork into small pieces and grind it into meat with a food processor.
4.
The fennel is also cut into small pieces and placed in a food processor and twisted into fine pieces.
5.
Add 2 tablespoons of soy sauce to the meat filling, 1 tablespoon of cooking wine, mix well and slightly marinate, then add 1 tablespoon of fennel, sesame oil, and a little salt to make the filling.
6.
Divide the fermented dough into small pieces, roll out into a slightly thicker skin in the middle, and add the fillings.
7.
Wrap it into a favorite shape.
8.
Dip the bottom of the wrapped bun with flour and set aside.
9.
Add an appropriate amount of oil to the pan and heat it up.
10.
Fry the buns in a pan until the bottom has a yellow crust.
11.
Add one-half of the water that has not passed the steamed buns, cover the pot and cook over high heat.
12.
When the water in the pot is completely boiled and there is a slight sizzling sound in the pot, turn off the heat, simmer for a minute or two, then it will be out of the pot
Tips:
1 If you want the skin of the pan-fried buns to be noisier and softer, let them wake up and fry them
2 The meat filling is best to choose three-part fat and seven-part lean, so that it is delicious with fennel filling.
3 Adding chives to the fennel filling is more delicious
