1. Chop the green onion and ginger, remove the old stem of fennel and finely chop.
2. Peel the pork, cut it into small pieces and chop it. Then add ginger and chop it well.
3. Mix in 1 tbsp sesame oil, rice wine and 1 tbsp sesame oil in one direction until sticky.
4. Beat in an egg, add pepper, sweet sauce, salt, 2 tbsp water, 2 tbsp sesame oil, and continue to stir in one direction until the tendon is formed.
5. Put the chopped green onion in one direction and mix well.
6. Add fennel, mix well in one direction and let stand for 20 minutes.
7. Take the dumpling skin in hand, take the meat stuffing and place it in the middle of the skin, and knead it into the shape you like.
8. Wrap them one by one.
9. Put oil or gauze or vegetable leaves on the steamer or steamer. Put dumplings in a pot of boiling water and steam for 12-15 minutes.[tips]
1. The best choice for pork is plum blossom meat or front trough meat. The meat is tender and fragrant. First, it is cut into coarse grains or thin slices, which is easier to chop.
2. Fennel basically does not contain water, so the meat with enough rice wine, plus sesame oil (or peanut oil) and a little water, can not dry wood more moisture.
3. No rice wine can also be replaced by yellow rice wine; if it is cooking wine, you should put less (put more odor), add more water.
4. The water seasoning of meat stuffing should be added in several times and stirred in one direction, so that it can drink enough water and not overflow.
5. To steamed dumplings light, salty dumplings to adjust the principle of filling salinity, steamed dumplings salty than dumplings to light.
6. When steaming dumplings, there should be spacing to avoid mutual bonding after steaming. Steaming time depends on the size of dumplings.
7. Steamed dumplings can be diluted with sesame paste and peanut butter, soy sauce, vinegar, chili oil, garlic and so on.