Fennel buns are simple to operate and are a staple food in summer.
|Pork filling||A catty|
|baking powder||Five grams|
|Spring onion and ginger||10 grams each|
Cut the fennel into fine mince and mix with mincemeat, spring onion, ginger, oil
Put the sourdough powder into the noodles and mix well. Put it in the basin for two hours, wait for fermentation.
Divide into 30 grams of small strain, dare to face the small garden peel, put the fennel filling and wrap.
Steamed steamed buns for 16 minutes. Put some vinegar in the dish and eat.