Chinese Food
Fresh and non greasy - fennel batter
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After work, I passed by Caishikou. I saw some anethole sellers. The water was smart and tender. I couldn't help buying some. Anise is a kind of vegetable. It was rare when I was a child. I remember that the first time I ate fennel was when I was in primary school when I went to Beijing to play. At that time, breakfast was small steamed buns with bean juice. That was the first time I ate fennel steamed buns. Fennel may sound like a seasoning to many people. In fact, it is a kind of vegetable. It is often used to make dumpling stuffing. It has a special fragrance like its seeds (fennel). It is very popular in the north, but rare in the south. Because fennel and return home are homonymous, many places in the North like to make dumplings with fennel meat filling during the Spring Festival. Usually, they like to use fennel and pork to make stuffed buns, dumplings, spring rolls, etc. they are rarely made into stir fried dishes. But they are also fried with eggs and minced meat or even stir fried. They can also be used with minced meat to make soup. Today's anise batter. No meat. It's fresh
Cooking ingredients
Cooking Steps
Step1:All the ingredients are ready.
Step2:Heat the oil in a hot pot. Stir fry the pepper and remove. Stir fry the onion, ginger, red pepper and shrimp skin.
Step3:After the shrimp skin is fried, put in the cut fennel and stir fry. Add some salt and stir fry. Add some water. Heat to boil.
Step4:When the water is boiled, slowly pour the prepared flour water into the pot in a clockwise direction. Boil it.
Step5:A little sesame oil will make the pot.
Step6:Fragrant.
Step7:Good nutritio
Cooking tips:There are skills in making delicious dishes.
