Fennel Stuffed Pork Buns
by Time slot.
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Yeast powder melts in warm water, and tops. Awake.
2. The fennel was picked and washed, and the ginger and green onions were washed together to control the water.
3. After the oil is hot, pour in the light soy sauce and bring it to a boil, then let it cool slightly, and put in the pork dumpling.
4. Finely chop fennel, green onions, and ginger. After the oil pan cools, put it in the oil pan and adjust the sinking.
5. Add sesame oil, monosodium glutamate, and adjust the sink well. Add salt when opening the bag at the end.
6. Make a good face. Ready to open the package.
7. Cut the agent and roll the skin.
8. Dip into the salt, mix well, take a potion and place it in the palm of your palm, form a nest with your hand, and place it in the middle. Pinch out a corner between the thumb and index finger of your left and right hands.
9. Along this corner, the thumb of the right hand does not move, the index finger of the right hand and the rotation of the left hand are combined to form a round bun.
10. A round bun is considered good.
11. Wrap it, wake up the noodles a second time, cover it with a cage cloth, and wake up in about an hour (depending on the weather and temperature).
12. Into the pot.
13. Put the cold water into the pot, wait for the atmosphere, change it to a low heat, and it will cook in about 25 minutes.
