Gluten stuffed meat

Overview

Mom's favorite dish has always been wanted to eat, and this time her wish was finally fulfilled. But there was too much meat. Mom said it tasted good, but it was too hard and had a bad texture. Hey, I want to say: You are my biological mother, of course you should put more meat. But all joking aside, next time I make it I really need to thin the meat a little bit for a better taste.

Tags

• hot dishes
• ginger powder
• light soy sauce
• oil gluten
• onions
• pork stuffing
• rapeseed
• sichuan pepper powder
• sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 Season the meat filling with cooking wine, ginger powder, light soy sauce, salt, minced green onion and sesame oil.

   

2. 2 Poke a hole in the oily gluten with chopsticks, insert the chopsticks into it and stir it to enlarge the internal space, but do not make any holes. Carefully stuff the meat stuffing into the gluten, trying to stuff as much meat stuffing as possible without bursting the gluten. Dip the broken area in egg wash.

   

3. 3 Heat oil in a pot, add onions and ginger and stir-fry until fragrant.

   

4. 4 Put the gluten cut side down into the oil pan.

   

5. 5 After the egg liquid and meat filling are solidified, pour boiling water, add salt and a little sugar and cook until the meat filling is cooked, and thicken with starch.

   

6. 6 Blanch the rapeseed and put it on a plate. Pour the gluten and soup on the rapeseed and serve.