1. Stuffed buns
2. All the seasonings used for stuffing buns
3. Rinse the baking powder with warm water around 35 degrees to make the noodles! Live the noodles before all the processes
4. Set aside to ferment, awake
5. All the ingredients, cut well, the diced eggplant is put in salt to squeeze out the water, in fact, there are still a lot of them, looking at them, hehe
6. Put oil in the pot and sauté the minced garlic
7. Pour the minced meat prepared with cooking wine into the pot and stir fry
8. Add three spoons of soybean paste when the meat turns white
9. Stir fry evenly
10. Pour in diced eggplant, diced green pepper, diced onion, and stir fry together
11. Put some oysters and add fresh
12. Put the dumpling filling out of the pot, stir well, the filling is ready
13. The live noodles are basically fermented. They are made into skins larger than those used for dumplings. The skins should be bigger because they are steamed dumplings, so they can be bigger.
14. I made it in a dual-purpose look. It feels that the stuffing used for steamed buns is very small, but there are more stuffings in the shape of dumplings. I like the thin-skinned stuffing and big drops!
15. Steam it in water for 15-20 minutes, because the skin is thin. The stuffing is also cooked! Don’t take too long!
16. Come to a close-up, delicious to drool
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