Ingredients: half pack of oily gluten, black fungus, some shiitake mushrooms, 2 tomatoes, 1 wild rice, 1 green pepper, some starch

Accessories: appropriate amount of sunflower oil, Appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of fish sauce

Method

1. Wash the tomatoes and cut them into pieces. Only the tomato seeds are needed, with a little pulp, and chopped.

2. Chop the mushrooms and wild rice into small pieces.

3. Stir the three vegetables, add light soy sauce, fish sauce and sugar, and continue stirring.

4. Add a little more starch and continue stirring.

5. Then use chopsticks to open a small opening in the oily gluten, stuff the ingredients into it, and make the gluten stuffing bulge.

6. Bring the pot to a boil, place the noodles in the pot one by one with the mouth facing up, add the water used to soak the mushrooms, add light soy sauce and sugar, then add as much mushrooms and black fungus, Bring to a boil over high heat, then reduce to medium heat and simmer.

7. When the water is reduced to one-third, add the diced green peppers and bring to a boil over high heat.

8. When the soup is almost dry, take it out of the pot and put it on a plate. You don’t need to add chicken essence, it will still be delicious.