1. Finely chop green onion, lotus root, and shiitake mushrooms
2. Add five-spice powder, white pepper, salt, light soy sauce, dark soy sauce, and egg to the pork filling
3. Stir well
4. Add chopped shiitake mushrooms, chopped lotus root, chopped green onions, sesame oil and a little water starch
5. Whisk evenly in one direction to make the meat filling firm.
6. Use chopsticks to poke a hole in the oily gluten, and use the chopsticks to gently rotate it in a circle, so as not to damage the epidermis and make the gluten into a hollow. Enlarge the area inside and put more meat
7. Poke oily gluten stuffed with meat
8. Stuff all the oily gluten with meat in the same way.
9. Cut green onions into chopped green onions and garlic
10. Chopped green and red pepper
11. Take the spinach core and cut the spinach root into a pointed mouth shape
12. Add salt and oil to the pot and bring to a boil, add the rapeseed and blanch until it is broken
13. Take out the cold water and put it on the plate
14. Heat the pan with cold oil, add 3 aniseed flaps on a low heat and fry it to create a flavor
15. Add green onions and minced garlic and stir fry to get the fragrance, cook into dark soy sauce, cooking wine, light soy sauce
16. Turn to high heat, add boiling water and add appropriate amount of sugar
17. Add the gluten to a boil, reduce to a medium-low heat and boil for about 10 minutes. Take out the gluten and put it in the rape
18. The soup is filtered out and the residue is brought to a boil. Add the chopped bell peppers, thicken the glutinous oil and pour it on the gluten before serving.
Tips:1: Don't use high heat, slow simmering on low heat is to make the meat in the oily gluten well cooked.
2: Spinach heart can be replaced with rape heart to look good.
