1. Soak the dried shiitake mushrooms, wash and dice, add the chopped green onion and ginger to the pork filling.
2. Add appropriate amount of cooking wine, light soy sauce, and a little dark soy sauce to the meat filling, mix well in one direction, and finally add diced shiitake mushrooms and add an appropriate amount of salt to taste.
3. Use chopsticks to poke a hole in the surface of the oily gluten, and then stir it in the gluten so as not to damage the epidermis and make the gluten into a hollow.
4. Carefully stuff the minced meat into the buckled oily gluten, stuff it full, and make it in turn.
5. Put an appropriate amount of oil in the pot, wait until the oil is hot, add chopped green onion and ginger until fragrant, then pour in the light soy sauce and sauté until the light soy sauce boils.
6. Put the oily gluten stuffed with meat into the pot, add boiling water that is half of the gluten, a little dark soy sauce, appropriate amount of sugar and salt, boil the soup, turn to low heat, cover the pot, and simmer for about 15 minutes.
7. Open the lid of the pot frequently to observe the state. When the soup is less, turn to high heat to collect the juice, and sprinkle chopped green onion out of the pot.
