Cooking Steps

1. 

   Step1:Make dough first. Put the soft white sugar, flour and yeast into the basin in turn, add some water, stir into floccules, and knead into a ball. The dough should be kneaded repeatedly for a while. After the surface is smooth, put it into a container. Cover the plastic film. Let it stand and ferment. In summer, when the room temperature is higher, the dough is usually fermented for about 1 hour. The dough can be expanded to twice the size. If not, put the dough in the refrigerator and refrigerate it. Take it out the next day and make it directly.

2. 

   Step2:It's better to wash and dry the fennel in advance and then cut it up and mix the stuffing. In this way, the fennel is dry and won't produce soup. Chop up the shallots and put them into the meat filling. Add some cooking wine, sesame oil and raw soy sauce. Beat in 1 egg and stir. When stirring, use chopsticks to stir in one direction all the time. Stir until the meat filling is sticky and feels strong when chopsticks are stirring. Add some salt. Continue to stir for a while. Mix in the chopped fennel evenly.

3. 

   Step3:Divide the dough and stuffing into 16 parts (80-90g each steamed bun). The wrapped bun should be allowed to stand for another 20 minutes for fermentation, and then ignited and steamed. It can be controlled within 25 minutes from ignition to ignition off. Do not remove the pot immediately after turning off the fire. Open it again after about 5 to 7 minutes to prevent the steamed bun from shrinking when it is cold.