Steamed bun with fennel(hui xiang bao zi )

Steamed bun with fennel

Introduction:

"Fennel has a special fragrance, which is very popular with the family."

Production steps:

Step 1: remove the root of fennel, wash and control the water content.

Step 2: buy pork stuffing directly from the supermarket

Step 3: add cooking wine, pepper and soy sauce and stir in one direction.

Step 4: heat the wok, add a little peanut oil, stir fry the meat in the wok, add salt before turning off the heat

Step 5: after the meat is cooled, mix in fennel, and add sesame oil to taste

Step 6: use the dough in advance

Step 7: roll the dough into a proper size skin and put the adjusted filling

Step 8: make a bun from one side to the other

Step 9: cold water on the pot, first open a small fire for 20 minutes, let the bun skin wake up again. Open the fire again, 20 minutes after boiling, turn off the fire and steam for 5 minutes, you can get out of the pot.

Step 10: the steaming is not bad this time

Materials required:

Pork stuffing: 250g

Fennel: 500g

Flour: right amount

Salt: a little

Soy sauce: a little

Cooking wine: a little

Peanut oil: a little

Pepper: a little

Sesame oil: a little

Note: there are generally two ways to deal with the meat stuffing bought in the supermarket: 1. Stir fry the meat stuffing with seasoning, 2. Put it on the chopping board and chop it again. Add green onion and ginger when chopping

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hui Xiang Bao Zi