1. Wash and dice the potatoes and set aside
2. Dice chicken breasts and set aside
3. Peel the eggplant, wash and cut into cubes for later use
4. Mince the scallion and ginger, pour oil into the pan, add the scallion and ginger, stir fry
5. Put the chicken breasts and stir fry until the color changes
6. Put a tablespoon of bean paste and appropriate amount of soy sauce in the diced eggplant and stir-fry evenly. Stir the water of the eggplant and stir-fry. Then add a bowl of water to submerge the ingredients and not too much.
7. Cover the pot and simmer for ten minutes, add salt and MSG thirteen incense, and finally collect the juice over high heat. Turn off the heat, pour out and let cool
8. Prepare a bowl of warm water, pour an appropriate amount of yeast, and stir evenly into the flour. While stirring, pour in the yeast water to avoid the noodles being too soft or too hard. Knead until the surface of the noodles is smooth and leave it to stand for two hours. After waking up, let the fillings cool. Okay, the wrapped buns are left for about ten minutes and then steamed to make them whiter and bigger. Steam for two minutes. After steaming, do not open the lid and let it stand for three to five minutes.
Tips:I hope everyone likes to have suggestions despite the hope that they can learn from each other
