Fennel hot bread

Take an appropriate amount of flour and stir evenly while adding boiling water. When it is not hot, knead into a smooth dough and let it rest for several hours

Remove the old fennel leaves, rinse them repeatedly, drain them and cut them into small pieces for later use

Pork belly cut into cubes

Take an appropriate amount of sea rice and put it into a bowl, rinse it with water and soak it for 5 minutes, then drain the water and set aside

Peel off the skins of onions and ginger, clean them, and chop them into minced onions and ginger respectively

Heat the pan and add enough peanut oil to stir-fry the diced pork belly until the oil is released. Add the dried shrimps and stir-fry

Add two small spoons of sweet noodle sauce, stir-fry the noodle sauce over medium-low heat until fragrant, add an appropriate amount of cooking wine and stir-fry evenly, then turn off the heat and let cool until fragrant. Be careful not to burn the noodles

After frying and cooling, put the diced meat sauce into a container, add onions, minced ginger, minced fennel, salt, and chicken essence and mix well

Spread dry flour on a chopping board, roll the risen dough into a long strip, cut into evenly sized dough balls and press flat

Press flat and roll into bun skin

Add enough fillings, fold the dough in half and pinch tightly

Add enough water to the steamer, put the wrapped buns in and cover the pot to start steaming

After the steamer is filled with steam, time it for 15 minutes and then turn off the heat and remove from the pot

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