1. Add a little sugar to minced meat, a little salt, cooking wine, a little starch and pepper, a spoonful of light soy sauce, mix well and marinate for a while
2. Chopsticks make a hole in the gluten ball
3. Use chopsticks to stuff the minced meat in from the small hole little by little. This process is very long and tests endurance.
4. Stuff all the oily gluten with the meat and set aside for later use.
5. Heat oil in a pan, sauté the ginger slices, seal the gluten down, and fry to fix the meat filling.
6. After frying, add water that is half of the gluten ball, cover and boil (you can put bay leaves and star anise in your favorite pot),
7. After boiling, add the rice wine, a teaspoon of rock sugar, half a spoon of dark soy sauce, a spoonful of light soy sauce, and a spoonful of oil. Rock sugar will also make the color of the whole dish very bright)
8. When the gluten is all softened, turn to high heat to collect the juice and serve immediately
