1. Appropriate amount of oil and gluten. Just the right amount of pork filling. Moderate amount of rapeseed. Appropriate amount of salt.

2. Use chopsticks to poke a small hole in the gluten, then extend your index finger to gently flatten the inside of the gluten to make it hollow. Be careful not to break through the oily gluten.

3. Add minced green onions, minced ginger, salt, June fresh soy sauce, and sesame oil into the pork stuffing and mix well. Then add chopped green vegetables and mix well in one direction. This will prevent water from coming out easily.

4. Carefully stuff the prepared vegetable and meat stuffing into the gluten, making it as solid as possible without breaking the outer wall.

5. Put half a tablespoon of oil in the pan. After the oil is slightly heated over medium heat, add sliced ??ginger, scallions, and star anise to stir-fry until fragrant. Then place the opening of the oily gluten downwards in the pan and fry. Seal the mouth for about half a minute.

6. Pour in the rice wine and immediately cover it and simmer for about half a minute. After the wine steam in the pot evaporates, add hot water until the oil and gluten float. Then pour in dark soy sauce, rock sugar, and dried chili peppers, and cook over high heat. Turn it on, add salt to taste, and turn to medium heat for 15 minutes. When all the soup is reduced to the surface of the oily gluten, pour some sesame oil and serve.