1. Prepare the ingredients, wash, and peel the tomatoes.
2. Dice green onion and ginger.
3. Tomatoes (de-seeded) and green peppers are also diced.
4. Cut the eggplant with the skin into cubes.
5. Add ginger and all seasonings (except oil and star anise) to the meat and stir well.
6. From the pan, add oil and star anise, stir fry on low heat, remove the star anise, pour the hot oil into the meat and stir evenly.
7. Put the diced eggplant into the pan and fry until dehydrated.
8. Let the fried eggplant cool, then put the onion and eggplant in the meat and mix well. Add green peppers, tomatoes and sesame oil before filling, and the soup will come out early.
9. Add baking soda to the noodles made in advance, knead well and smooth. Rub the strips and cut them into small pieces, and roll the skin to start wrapping.
10. Cover the wrapped buns and let them stand for 10 minutes, and steam them in a pot on boiling water for 15 minutes.
11. Steamed buns.
12. The finished product drawing.
Tips:Eggplant must be fried and dehydrated
