1. Put pork puree into a bowl, add cooking wine, salt, sugar, white pepper, light soy sauce, sesame oil, chicken powder and appropriate amount of green onion and ginger water and stir well
2. Eggplant cut into small dices
3. Add a little oil to the pot, add the diced eggplant and stir fry until the moisture evaporates and the eggplant is dry
4. Add some soybean paste and chopped green onion, mix well
5. Put the fried eggplant into the pork puree
6. Stir well
7. Add 100 grams of water, 2 grams of yeast, and 5 grams of sugar to 200 grams of medium flour to form a smooth dough. Put it in a warm place and ferment to double its size.
8. After the fermentation is completed, flatten and exhaust, knead the dough again to relax for 10 minutes, then knead into long strips and cut into 10 small doses
9. Take a potion, squeeze and roll it out, put in a proper amount of stuffing
10. Wrap it at a discount, put it on a steamer, and let it rest in a warm place for 20 minutes
11. Put the pot on high heat and steam for 12 minutes, turn off the heat and simmer for 5 minutes
12. carry out
Don't open the lid immediately after the steamed buns are steamed, turn off the heat and simmer for a few minutes, so that the buns won't shrink back. It is best not to peel the eggplant, because the skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good partner. Eating eggplant with the skin will help promote the absorption of vitamin C.