Eating This in Spring Promotes Digestion and Appetite
Fennel possesses the effects of appetizing and strengthening the spleen, dispelling cold and relieving pain. It is rich in beta-carotene, calcium, and iron, and contains a large amount of vitamins. Fennel prefers cold weather, and its fragrance is pungent, sweet, and warm. Individuals with allergies should not consume it.
The best way to eat fennel is to make fennel pork dumplings. The method is particularly simple.
Ingredients: flour, fennel, pork belly, scallions, ginger, salt, five-spice powder, chicken powder, vegetable oil, soybean oil, light soy sauce, regular soy sauce.
Instructions: Wash and dry the fennel. First, put flour in a bowl and slowly add water while stirring to form a fluffy mixture. Then, knead it into a smooth dough and set aside.
Next, prepare the filling: Heat oil in a pot until it's 67% hot, add chopped scallions and ginger, then add diced pork belly and stir-fry until the meat changes color, add light soy sauce and regular soy sauce.
Wait for the meat to cool and then chop the fennel. Fennel is prone to releasing water, so after cutting, sprinkle a small spoonful of salt to squeeze out the moisture.
Put the squeezed fennel into the pot, add chicken powder, vegetable oil, and soybean oil, and mix well, then add salt to mix well. Once the filling is prepared, you can start wrapping the dumplings.
A couple works together, one person rolls the dough and the other person wraps the dumplings. Soon, they have wrapped a batch.
Place the dumplings in a stew pot, add water and bring to a boil.
The dough is thin and the filling is abundant. After boiling, the dumpling skins quickly puff up, at which time you can take the dumplings out. Put vinegar in a bowl and eat!
