1, material: medium gluten flour 250g, warm water 150g, salt 4g, pork stuffing 250g, a handful of shallots, a piece of ginger, two spoonfuls of soy sauce, one spoonful of chicken essence, two spoonfuls of sesame oil, one spoonful of black pepper and four long eggplants.

2. Put the flour into the basin. Add salt and warm water. Stir into balls with chopsticks.

3, knead into dough, simmer for more than 30 minutes.

4. cut onions. Cut ginger. Put it into the pork stuffing, add salt, soy sauce, black pepper and sesame oil, and add a small amount of cold water several times.

5. Stir evenly in one direction until the meat thickens and let it stand for use.

6, eggplant washed and peeled. Cut Xiaoding. Put it in a large bowl, add a spoonful of salt, stir well and let it stand for about five minutes.

7. Eggplant diced will come out, and the eggplant diced will be dried by hand. Put it in the pork stuffing. Stir well.

8. Put the dough on the panel, add a small amount of dry flour and knead well. The dough weighs about 403 grams. Rub it into long strips.

9. Divide into seven noodles of the same size, each about 57 grams.

10, take a batter, sprinkle some dry flour, and roll the skin.

1 1. Add stuffing. Shut up like a stuffed bun.

12, turn it over, close it, gently knead it with your hands, and put it on the panel.

13, put a little peanut oil in the electric baking pan or pan and put it in the cake.

14. After one side is formed, turn over and fry the other side until both sides are golden yellow.