Accessories: a little ginger, 1/2 tablespoons salt, a little thirteen spices, 50g soy sauce, 50g sugar and 20g chicken essence.
Steps:
1. Add proper amount of water and yeast powder to the flour. It was launched for more than an hour because of the hot weather. Knead the dough into two parts. Dough dries easily if cooked at once.
2. Dice eggplant, shred green pepper and add salt. After a while, pour out the water, add Jiang Mo, meat stuffing, soy sauce, white sugar, chicken essence and thirteen spices, and mix well. Then put chopped green onion on the stuffing, pour in hot oil and mix well. Knead two large doughs into a uniform dough.
3. Because flour is easy to dry and harden in summer, it is best to cover it with a semi-dry cage cloth. Roll the dough into a round crust. Wrap the evenly stirred stuffing in the rolled dough.
4. Let the prepared steamed bread stand for 20 minutes and steam it in a cage for 20 minutes.