Pork and Fennel Grilled
Overview
The fennel my grandma gave us when we returned to our hometown during the Qingming Festival. The old lady planted it herself. In a one square meter area at the entrance of the yard, tender green fennel swayed in the wind. I didn't want to eat them, so I pinched them all and gave them to me. When I came back, I made steamed buns and cooked the rest with fennel. It was so delicious. The aroma of fennel is very unique and many people cannot accept it. But our family loves to eat it. Adding some leeks is particularly popular whether it is made into steamed buns or grilled. I don’t really like making dumplings because the fennel filling is too loose and difficult to make.
Tags
Ingredients
Steps
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Pour half of the flour into it at about 80 degrees and stir with chopsticks until it becomes fluffy. Add the remaining dry flour to warm water and knead into a slightly soft dough.
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Add about 10 grams of corn oil and knead until the oil is absorbed by the dough.
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Cover with plastic wrap and let rest for half an hour. The dough at this time is extremely soft.
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Chop the fennel into mince, cut the leek into small pieces, add the meat filling and a small handful of shrimp skin.
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Pour in an appropriate amount of corn oil, a tablespoon of light soy sauce, a tablespoon of oyster sauce, and an appropriate amount of salt and mix well.
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Mixed fire stuffing.
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Grease your hands, tear off a small piece of dough, use your fingers to roll it into a thin and flat shape, and shape it into a bun skin shape.
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Add plenty of stuffing.
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Close the mouth and wrap it up without pressing it flat first. Make all the dough in sequence.
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Heat the pan and pour a thin layer of corn oil. Press the fire slightly with your hands, put it into the pot with the seam facing down, and press it slightly with your fingers.
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Turn over when one side is golden. When both sides are golden brown and the fire is swollen, it is ready to be taken out of the pan.
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Eat it while it's hot, it's delicious.
