1. Control the water after washing the fennel.
2. Chop the fennel with a spatula.
3. Heat the oil in the wok, turn off the heat and pour in the light soy sauce.
4. Add meat filling, cooking wine, salt and mix well.
5. Add the fennel and mix well to form a filling.
6. Flour and yeast are added to make dough and ferment in advance.
7. Exhaust the dough and knead it evenly, divide it into small doses, and roll it into pieces.
8. Wrap fennel stuffing into buns.
9. Wake up the wrapped buns for another 10 minutes, put them in a pot of cold water and steam for 15 minutes.
10. Finished picture.
Tips:After the steamed buns are steamed, turn off the heat and then simmer for 3-5 minutes.
Buy on JD
Buy on Amazon