Dumplings Stuffed with Pork and Eggplant
1.
Minced pork stuffing, add scallion and ginger, pepper noodles, chicken powder, pour in light soy sauce and soy sauce, whip and thicken, add appropriate amount of cooking oil according to the fatness of the meat stuffing, the eggplant stuffing is more oil-absorbing, a little more oil is better Eat, add a little salt to taste at the end, marinate and taste.
2.
After removing the stalks of the eggplant, shred it, add a little salt and mix well, let it stand for 5-10 minutes, the soup will come out, and then dry the water.
3.
Chop the eggplant after picking up the soup. You don't need to chop it too much, just cut it with a knife and put it in the meat.
4.
Choose the leeks to go to the yellow leaves and clean them. Finely chop the leeks and pour into the filling, stir well, taste the saltiness before deciding whether to add salt.
5.
Finally, pour the sesame oil to enhance the fragrance, and start to make dumplings after stirring. The fragrant dumplings are delicious one bite at a time.
