Again the bag of delicate water simmer in water of battle fennel stuffing
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Last the fennel stuffing steamed stuffed bun of evaporate got of the family member reputably, LG prefers fennel stuffing, offerred application again, I want what to still can develop. . . Steamed stuffed bun, dumpling, pasty, muddleheaded. . . . A when remembered Shanghai suddenly famous and fastfood ” steamed bread of crude fry in shallow oil ” not be a Xiaobao actually child decoct became ripe eat, flavour is returned perfectly. Start work after lunch then start working.
Material:
Stuffing of initiative pink, fennel, pork, ginger, cooking wine, old smoke, salt
Measure:
1, the fennel that has picked is cleaned clean. 2, redundant moisture goes out with saline sand after cutting.
3, Jiang Mo is put in meat stuffing, join cooking wine, soy, a few salt, agitate. 
4, the face that has lived from baking powder, because be,want fry in shallow oil so need is compared at ordinary times a little a few softer.
5, what the skin should compare the face of lever to wrap steamed stuffed bun at ordinary times is a few smaller those who compare dumpling is a few bigger.
6, put baking pan, to oil, the boiler on the lid builds medium baking temperature first underside decoct hard.
7, add water forcedly when underside, water should add the half height of steamed stuffed bun, next small fire is frowsty in the cap on the lid 15 minutes
Or so, see water close quickly when doing not have, drench again a bit oil. Open boiler lid to change conflagration to make bottom brown. 
Look is good still, see that brown bottom, very appetitive says. Go up Shanxi mature vinegar, the new garlic that just appears on the market, little of course not the congee that boil boiler. This is today the dinner of my home
You think how ah my fennel water simmer in water wraps ~
Tags: , again, bag, battle, delicate, simmer, water
