1. Add 40 grams of water to the pork filling three times, stir in one direction each time, and then add water.
2. Add the minced meat seasoning (except the white sesame oil), stir in one direction, then add the chopped green onion, and stir evenly.
3. Finally, add white sesame oil and mix well.
4. Use your hands or chopsticks to dig a small hole in the top of the gluten, and when you flatten the inside as much as possible, leave more space to stuff the meat.
5. Stuff the meat in little by little, not too much at a time, until it is full.
6. Place the stuffed gluten fruit on the plate. This is part of me, and the other part is on the second layer of steaming rack. Cover the pot and let it boil for about 10-15 minutes. (The specific time will be determined according to the situation of the fire in our home. It will be enough to steam for 10 minutes on our stove)
7. When steaming the gluten fruit, prepare the chopped chili and green onion sprinkled on the surface.
8. After the gluten fruit is steamed, prepare the sauce again: Put the broth in the wok, boil and add the very fresh soy sauce.
9. After boiling again, add water starch, the soup becomes thick and turn off the heat immediately.
10. Sprinkle chopped chili and chopped green onion on the steamed gluten fruit, then pour the sauce on it and it's ready!
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