Steamed buns with eggplant filling

Overview

How to cook Steamed buns with eggplant filling at home

Eggplants, peppers, and green onions grown in my own yard.
Slice the eggplant and chop finely.
Cut the eggplants, add salt and mix well, drain them and wash them with clean water to control the moisture.
Chop the peppers, green onions and ginger.
Cut the pork into cubes, add oyster sauce, light soy sauce and dark soy sauce, mix well and marinate for 20 minutes.
Put the ingredients together, add salt, sesame oil, pepper oil, and pepper powder.
Mix well.
Dissolve the yeast with water, pour it into the flour, and mix it into a soft dough. In summer, you can mix it with water at room temperature.
Let the dough rise until it doubles in size, knead and deflate into even balls, and roll into bun wrappers.
Add the fillings and seal tightly.
Wrap the buns and let them rise for the second time.
Pour cold water into a pot, bring to a boil and steam for 15 minutes, then turn off the heat and simmer for 5 minutes.
Finished product.
It tastes great.