1. Material: flour 500g, water 300g, eggplant 1, meat stuffing 500g, salt, chopped green onion, cooking wine, thirteen spices, sesame oil and pepper.

2, soup biscuits should use semi-hot noodles.

3, so a catty of noodles is first lived with three or two cold water, then with three or two cold water, plus 5 grams of salt.

4. It is best to slice the round eggplant, steam it in a steamer for 15 minutes, remove the eggplant skin and mash it into tomato sauce.

5. Add loose yellow sauce and salt to the meat stuffing, add some chopped green onion, add cooking wine and thirteen fragrant peppers and mix well.

6, then add tomato sauce, add sesame oil and stir fry.

7. When you wake up, roll it into a long strip and wrap the pie. When wrapping, you should find the right kneading method for two pieces of dough, so that it can be smoother.

8. When baking, both sides should be baked for about six or seven minutes.