Pork and fennel steamed buns(zhu rou hui xiang bao zi )

Pork and fennel steamed buns

Introduction:

"Family love to eat fennel, like the unique flavor of fennel, fennel can also promote the secretion of digestive juice, increase gastrointestinal peristalsis, has the effect of strengthening stomach, promoting Qi, helping to relieve spasm and pain. Anisole can promote the maturation of bone marrow cells and release them into the peripheral blood, which can significantly increase the white blood cells

Production steps:

Step 1: prepare the ingredients.

Step 2: wash fennel, carrot, scallion and ginger and cut them into small pieces.

Step 3: pour the oil into the frying pan and fry some pepper.

Step 4: pour it into the dish while it's hot.

Step 5: pick out the pepper granules, put a little shrimps and mix well.

Step 6: add the fried minced meat.

Step 7: add salt, five spice powder, chicken essence and sesame oil to make it taste better.

Step 8: make a bun.

Step 9: put it into the steamer, cover it and steam for 15 minutes.

Step 10: don't remove the cover after steaming, stew for 3 minutes and then remove the cover. The fat bun is out of the pot.

Materials required:

Fennel: right amount

Minced meat: moderate

Hair noodle: moderate amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Carrot: right amount

Edible oil: right amount

Dried shrimps: right amount

Salt: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Note: it's a local custom to stir fry minced meat to make stuffing. In fact, it's OK to mix minced meat with stuffing directly, but you have to pour some cold pepper water into the minced meat.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Hui Xiang Bao Zi