Stuffed meat with gluten

Stuffed meat with gluten

Introduction:

Production steps:

Step 1: add wine, soy sauce, sesame oil, pepper, five spice powder, salt, onion and ginger to the meat filling. Mix well and taste it. Make it a little salty

Step 2: poke a hole in the dough ball with chopsticks, and then rotate the chopsticks in the inner hall to expand the inner hall, but be careful not to puncture the bottom

Step 3: put the meat stuffing into the gluten ball

Step 4: each gluten ball is stuffed with meat

Step 5: the bottom of the casserole is covered with cabbage leaves or Chinese cabbage leaves, as you like

Step 6: put the gluten ball on the vegetable leaf

Step 7: add water to half the height of the gluten ball (if you like to drink soup, add more. It's good to drink hot soup in winter). Bring to a boil over high heat and turn to medium heat. Add onion and ginger slices, a little soy sauce and salt to taste. Cook until the meat is cooked and the gluten is soft and rotten.

Materials required:

Oil gluten: one bag

Pork stuffing: right amount

Cabbage: moderate

Cooking wine: moderate

Soy sauce: moderate

Soy sauce: right amount

Pepper: right amount

Five spice powder: appropriate amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: it is best to use a casserole, heated evenly, the bottom is not easy to stick pot.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh