2. Wash the pork and cut it into small pieces.
3. Put the minced meat into the pot, add chopped green onion and Jiang Mo, add appropriate amount of salt, soy sauce, cooking wine and sesame oil, stir evenly in the same direction and marinate for 20 minutes.
4. First cut the eggplant into long strips, then cut it into small squares and put it in the basin.
5. Add a proper amount of salt after taking out the pot, grab it evenly, marinate it for 1 min, and squeeze out the water.
6. After the eggplant is squeezed out of water, add meat, appropriate amount of cooking oil, a small amount of salt and sesame oil and stir evenly in one direction.
7. Add 400 grams of flour to the basin, add 3 grams of yeast and appropriate amount of water to stir the noodles. Knead the noodles until smooth, ferment them to twice the size, take them out, sprinkle some bottom surfaces on the chopping board, simply knead the bottom surfaces, and exhaust the noodles.
8. After kneading the dough, knead it into long strips, cut it into small pieces evenly, take a small piece, press it, and roll it into a dough with a rolling pin that is thick in the middle and thin around.
9. Take a dough, add a proper amount of vegetable stuffing, hold it in one hand and knead it in the other, knead it along one side to the middle, and finally seal it, so that a steamed stuffed bun is wrapped.
10. Put a drawer cloth or corn husk under the steamed buns, put them in a steamer, and wake them for 10 minutes.
1 1. Add water to the pot, heat, steam for 20 minutes, turn off the fire and stew for 2 minutes. A pot of delicious eggplant steamed stuffed bun is ready.