1. Chop the fat and lean meat stuffing, add ginger powder, soy sauce, oyster sauce, pepper and an egg, stir in one direction evenly, add appropriate amount of water in several times, and continue to stir in one direction until it is strong. Cover with plastic film and refrigerate for 1 hour.
2. Wash mushrooms, soak hair, cut into small grains, cut scallion into scallion, mix in yard good meat stuffing.
3. Take an oil gluten, poke a small hole, fill in the meat stuffing, and brew all the dough in turn.
4. Add Lentinus edodes and water soaked in mushrooms in a casserole. Bring to a boil over high heat. Add oil, gluten and black fungus.
5. Add appropriate amount of rice wine and soy sauce, boil over high heat, turn to low heat and simmer for 15 minutes, open the lid, add appropriate amount of water starch to collect juice.
Tips: 1, meat can be seasoned according to their own preferences. 2. When cooking no gluten, you can also add carrot, cabbage and other side dishes according to your liking. 3. The meat stuffing itself has a salty taste, and the soup sauce is added with soy sauce, without additional salt.