Cooking Steps

1. 

   Step1:Make the filling first. Cut the root and leaf of fennel separately. The meat filling on the left and the vegetable filling on the righ

2. 

   Step2:For meat filling, first put in all the seasonings except water. Stir with chopsticks in one direction. Remember to separate chopsticks and stir with fingers. Stir until the meat is glued together as shown in the picture instead of separated. Finally, add water to the meat filling bit by bit according to the degree of dryness and thinness of the meat filling. Stir while adding. Stir in as much water as possible. It can make the meat eat less dead

3. 

   Step3:Put some anise root in it. Put more anise in it. Put less meat in it. You can adjust it according to your hobbies. It's suggested to put roots instead of leaves. The leaves are easy to rot when there is much water in the meat. The roots will be much better and the meat will not be lumped together. The prepared meat stuffing should be refrigerated for more than half an hour.

4. 

   Step4:Scramble the eggs and cut them into pieces. Put them in the fennel and stir them slowly. Don't put salt and oil first. Mix the salt when you come to the bag. If you put the salt too early, the dish will dehydrate quickly and be easy to dry.

5. 

   Step5:The next step is to knead the dough. Put the dough material into the basin, stir it into floccules, and knead it into a ball. Take it out of the chopping board and knead it repeatedly. Knead it with the weight of the body and hands. Cut it open for inspection. It is best to knead the dough until there is no hole at all. At this time, the dough is also in a delicate and smooth state.

6. 

   Step6:Rub the long strip into 35g doses of each size. General 40g. Adjust according to personal preference

7. 

   Step7:Cover the plastic film or bag when rolling the skin to prevent the surface from dryin

8. 

   Step8:Roll it into a round piece with the middle thickness and the surrounding thicknes

9. 

   Step9:Put the wrapped bun in the oven for fermentation at 35 ℃ for 20 minutes. Put a bowl of hot water on the lower baking plate. Do not cover anything on the bun. Prevent deformation

10. 

    Step10:Steamed bun in hot pot for 10 minutes. Steamed pork bun for 15 minutes. It's quite good

11. 

    Step11:It doesn't matter if the meat buns are all collapsed. The filling is delicious. The noodles are good. The taste is strong.