1. Add minced ginger, light soy sauce, dark soy sauce, cooking wine, salt, sugar, pepper powder, and chicken powder to the pork filling and stir well
2. Add appropriate amount of oyster sauce and stir
3. Finally add chopped green onion, and appropriate amount of sesame sesame oil, stir well
4. Pick and wash the tender fennel, control the water, and cut into the end
5. Add to the mince
6. Stir well and set aside
7. The yeast is dissolved in water, and then all the ingredients are combined into a dough
8. Knead until the surface is smooth, and leave to ferment in a warm place
9. When it reaches 2~3 times the size, take it out and knead it well, vent it out, put it down into an agent, and roll it out into a thin skin in the middle and all around.
10. Add the right amount of stuffing to the dough
11. Pinch out the wrinkles evenly and arrange them on the steamer without re-fermenting
12. Add cold water to the pot, put it in the steamer, turn to medium heat when the water is boiled, and steam for 15, 6 minutes
