1. Add 40 grams of water to the pork filling in three batches. After each addition of water, stir vigorously in one direction and add water.

2. Add the meat filling seasoning (except white sesame oil), stir vigorously in one direction, then add chopped green onion and stir evenly. Finally add white sesame oil and stir evenly.

3. Dig a small hole in the gluten with your hands or chopsticks, and flatten the inside as much as possible to leave more space for stuffing the meat.

4. Stuff the meat filling bit by bit, don’t stuff too much at one time, until it is full.

5. Place the meat-stuffed gluten fruit slices on a plate, cover the pot, bring to a boil over high heat and steam for about 10-15 minutes.

6. When steaming the gluten fruit, prepare the chopped chili peppers and chopped green onions sprinkled on the surface. After the gluten fruit is steamed, prepare the sauce: put the broth in the wok, bring it to a boil and add the very fresh soy sauce.