2, eggplant washed, diced, sprinkled with a little salt for 20 minutes, wrapped in gauze to squeeze out the water.
3. Wash the pork, drain the water, cut it into diced nails, add chopped green onion, ginger powder, thirteen spices, bean paste, a little sugar, chicken powder and salad oil, and mix well.
4. Add the dried eggplant diced into the prepared meat stuffing and mix well, and adjust the salt as needed.
5. Add baking powder to the flour, stir it a little, add water several times, and finally knead it into dough and wake it up to twice the size.
6. Put the fermented dough on the chopping board, sprinkle some dry flour on the chopping board, knead the dough again and exhaust, cover it with plastic wrap for secondary fermentation, and then ferment twice as much.
7. Knead the secondary fermented dough into long strips and knead it into small doses.
8. Each dose is flattened, rolled thin, wrapped in the prepared stuffing and kneaded into buns.
9. Add cold water to the steamer, spread the drawer cloth, put the wrapped steamed buns into the steamer, don't turn on the fire first, cover the lid, and then wake up 15-20 minutes.
10, big fire, medium and small fire first 10 minute (this will make the steamed stuffed bun more awake in the process of cold water becoming hot), then turn on the big fire to boil, steam 15 minute and turn off the fire.
1 1. Don't open the lid immediately after turning off the fire. Steam for 5 minutes before uncovering the pot. At this time, you can see the fat and noisy buns.