Fennel has a special aroma and is very popular in the north. What causes it to have a special spicy smell is anise oil, which can stimulate gastrointestinal nerves and blood vessels, promote digestive juice secretion, increase gastrointestinal peristalsis, and have the effects of strengthening the stomach and activating qi.
Fennel steamed buns are a staple food that is often eaten at home. They taste tender, meat and have a strong aroma. It has the effect of strengthening the spleen, stimulating appetite, conditioning, regulating qi and dispelling cold.
Maotai-flavored diced pork and fennel buns
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- pork belly appropriate amount
- fennel appropriate amount
- yellow sauce appropriate amount
- spiced powder appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Maotai-flavored diced pork and fennel buns
1
Melt the yeast in warm water, add the flour and knead until the surface is smooth.
2
Cover with plastic wrap and ferment until twice as large.
3
Allow the fermented dough to relax for 15 minutes. Relax time to make filling.
4
Cut the pork belly into diced pieces, separating the fat and the lean.
5
Chop the onions and ginger for later use.
6
Put a small amount of oil in the pan and heat it, add diced fat meat.
7
Stir fry diced fat meat until transparent, add diced lean meat and continue stir-frying.
8
Stir fry the diced lean meat until it changes color, add in chopped green onion and ginger.
9
Add the yellow sauce and stir fry well.
10
Add soy sauce, sugar, cooking wine, five-spice powder and stir-fry until thick and sticky. Turn off heat and cool.
11
Wash the fennel and control the moisture.
12
Chop the fennel and pour into the diced pork.
13
Stir the diced fennel and diced pork well.
14
Knead the dough evenly and divide into uniform dough.
15
Take a small dough and roll it into a cake with a thick middle and a thin periphery.
16
Add the filling, support the dough with your thumb, and start to fold the skin evenly with your index finger.
17
Press the mouth and make it into steamed buns. Wake up for another 15 minutes.
18
Put water in a steamer and bring to a boil. Put the wake-up steamed buns on the steamer, steam for 15 minutes, turn off the heat and steam for 5 minutes.