Exclusive Pork and Fennel Buns

Mix regular flour with yeast powder, then add an appropriate amount of water to knead into a dough of moderate softness. Place in a warm spot to ferment until it doubles in size.

Wash the fennel and drain the water.

An appropriate amount of minced pork, first add a little water, then stir in one direction until loosened.

Add yellow soybean paste, soy sauce, and light soy sauce for coloring and seasoning, then add sesame oil, chicken essence, peanut oil, salt, and minced green onion and ginger, and stir evenly.

Soak the black fungus in advance, remove the stems and wash clean. Wash the king oyster mushrooms and slice them. Put them together in boiling water for half a minute, take them out, chop them, and squeeze out the water.

Mix it together with the minced meat.

Chop the fennel and add it to the minced meat, then continue to stir evenly in one direction.

Once the dough has successfully fermented, add a little dry flour, knead to mix and remove the air, divide into equal portions, and roll into round pieces.

Put in an appropriate amount of filling and shape it into a bun.

Make all the buns one by one, and place them in the steamer basket for a second fermentation for fifteen minutes.

After turning on the heat, steam for eight minutes. Turn off the heat and wait for two minutes before opening the pot to prevent the surface from shrinking and wrinkling.

Finished product picture!

Finished product picture!