First of all, wash the eggplant, peel it, cut it into small cubes, about about 5 mm square, put a little salt brake on it for ten minutes or so, then mix it again. Squeeze out the water.

This time fry some soy sauce, soy sauce.

Simmer the meat mixture, add the soy sauce, add the diced eggplant, into the filling, mix well.

Roll the dough into a bun, put the eggplant filling into it, wrap it into a bun, put it into a steamer under cool water, set it up, and steam it for 20 minutes. The sauce is rich in flavor.