1. Add yeast powder in warm water to the flour to form a flocculent surface. Add water to form a smooth dough. If you don't like to eat whole grains, you can use white noodles directly.
2. Meat slices (cut in the store), add 1 tablespoon of soy sauce, 1 gram of salt, a little pepper, chicken essence, mix well and set aside.
3. Wash the fennel clean and control the water.
4. Finely chop (it's still a bit long as shown in the picture, and you can cut it finely), mix with the meat slices, add 3 grams of salt, 5 grams of vegetable oil, a little chicken essence, sesame oil, and mix well.
5. The dough is fermented to 2-3 times the size, poke a hole, do not shrink or collapse.
6. Pull into a uniform small noodle agent and press it into a thick dough with thin edges. It should be noted that the dough should not be pressed too thin, otherwise the hair will not rise well and it will be burnt to death. .
7. Pinch the right amount of filling, with thumb and index finger, pinch the edges of the dough into folds.
8. The big buns usually have around 18 pleats, and the small buns can be squeezed at will according to the habits of their own hands.
9. Put the wrapped buns directly into the oil-painted buns. Turn on medium heat and burn for a while until the bottom is slightly yellow.
10. Add half a bowl of boiling water, about no more than one-third of the steamed buns, then close the lid, turn to high heat, and it will be almost cooked in about 10 minutes. Boil the water in the steamed bun to dry, and there is a kaka sound inside, press the skin of the bun, it rebounds very well, it is cooked, if it is pressed down to a pit, it is still owed, and then burned. What kind of yellow the 饹 on the bottom is baked depends on your preference.
Tips:1. The amount of salt depends on your usual taste.
2. After the water in the zizi is dry, it must be burned for a while before there will be yellow glutinous rice.
3. The specific time should be adjusted according to the size of the steamed buns and the situation of the pots and utensils used.
