Pork and fennel buns

Remove the old fennel leaves, rinse them repeatedly with water, drain them and cut them into small pieces

Peel off the skin of green onions and ginger, clean and cut into minced green onions and ginger respectively

Rinse the pork with water and cut into cubes

Add enough peanut oil to a hot pan and stir-fry the diced meat until fragrant

Add sweet noodle sauce and stir-fry over low heat until fragrant

Add the cooking wine, turn off the heat and let cool until set aside

After cooling, add green onion and ginger to the meat sauce and mix well

Squeeze the water from the fennel segments and mix well, then add an appropriate amount of salt and mix well

Take an appropriate amount of flour, add diluted yeast water and warm water, mix evenly to form a dough, and place it in a warm place to ferment

Sprinkle dry flour on a chopping board and knead the fermented dough repeatedly for about ten minutes, then roll into long strips and cut into evenly sized pieces

The cut dough is then rounded and flattened, and rolled into a thick bun skin with a thick middle and a thin outer edge

Put enough fillings into buns

Place corn leaves under the wrapped buns

Add enough water to the pot, place the buns on the steam curtain and cover the pot to let them rest for 20 minutes before starting to steam

When the pot starts steaming, start counting for 15 minutes, then turn off the heat and take out the pot

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