Fennel Pork Bun

Name: Fennel Pork Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound pork; 1 pound Fennel; 600g Flour; a small piece ginger; 100g Peanut oil; 20g lard; 15g sesame oil; 5g yeast; 2g Baking powder; 10g Sugar; 5g salt; 20g Soy sauce; a little Chicken Essence MSG; a little pepper

by Spring sister

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When I went to the vegetable market yesterday evening, I saw an old man selling fennel with his gray beard and hair messy in the wind. I couldn’t bear it. People who had never bought fennel by themselves bought a lot for the first time. Fennel goes home.
The scent of fennel keeps those who don’t like it, and those who like it can’t stop it. In the past, the company’s cafeteria would often pack fennel buns, and sometimes colleagues would bring fennel buns from home to eat, so there is no need to do it yourself. It has been almost two years since I left the original company. I haven't eaten fennel buns for such a long time. Now I will roll up my sleeves and do it myself. "

Fennel Pork Bun

1. Add yeast powder, baking powder, sugar, 10g lard to the flour, add an appropriate amount of water and make a non-sticky dough, and put it in a warm place to ferment to double its size.

2. When the dough rises, prepare the filling. First chop the pork into meat fillings, preferably three fat and seven lean hips. I only have this tenderloin in my family, so I will use it.

3. After the minced meat, add ginger, soy sauce, soy sauce, pepper, chicken essence, salt, a little peanut oil, sesame oil, and water. Stir vigorously in the same direction for 1-2 hours.