1. Add flour, milk, honey, sugar, and yeast to make a Sanguang dough, and leave it in a warm and humid place to ferment naturally. When the dough rises to twice its original size, take out the dough, knead it, let out the air, and let it rest for 30 minutes.
2. Take an appropriate amount of the loose dough, roll it into a thin shell, spread a thin layer of blending oil, and sprinkle with aniseed powder.
3. Sprinkle with chopped green onions.
4. Roll into a strip from one end.
5. Cut into pieces.
6. Take one piece and press it with the middle of the chopsticks.
7. After pressing effect.
8. Pinch both ends and stretch outwards.
9. Twist another 180 degrees.
10. forming. Keep warm for 10 minutes.
11. Hot pot on cold water, steam for 20 minutes after the large hot pot is turned on, and steam for 5 minutes after turning off the heat.
Tips:The preparation method of aniseed powder: roast the pepper, star anise, cinnamon, and cumin to give the fragrance, beat the powder, keep it sealed, and mix with a little salt when it is used.
