Pork and Fennel Buns
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put the white flour, corn flour, and yeast in a basin to synthesize a moderately hard and soft dough with warm water that is not hot, and ferment
2. Wash the fennel, chop it, put it in a basin, sprinkle a little salt, and squeeze out the water
3. Put the pork stuffing in a basin, add chopped green onion, ginger, pepper powder, a small amount of salt, light soy sauce, cooking wine, and stir in the same direction until it is strong
4. Squeeze the fennel to remove moisture and put it in the meat filling and stir well
5. Divide the dough into even pieces
6. Rolling Bun Skin
7. Bao Cheng Bao
8. Put it on the lid, put it in the pot and steam for 15 minutes
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