Materials needed for stuffed pork with oil and gluten:

When I was making this delicious dish, I used pork belly. I feel that it tastes very fragrant after being cooked like that, with alternating fat and thin. It's really good. Of course, we can decide according to our own preferences. It can be fatter or leaner. But my personal suggestion is to buy pork in the morning. At this time, the pork sold by small vendors is usually freshly slaughtered. Okay, you can ensure the freshness of the pork, about 500 grams is enough. You also need to prepare some gluten, some cabbage and dried fungus, some duck gizzards and eggs, and light soy sauce and oyster sauce can make it taste better. Children are getting better, so they need to be prepared in advance.

The production process of oily gluten stuffed pork:

After preparing the materials, we first need to peel the pork, then put it into a large basin, add some water and rice wine Boil it first, which is very effective in removing the odor. Then prepare some hot water to soak the fungus in it. Wash the lotus root, peel it and cut it into cubes. Then peel the green onion and ginger and chop them. Wash the cabbage. After cleaning, cut into larger pieces. When the time is up, pick up the pork, put it on the cutting board and chop it, then put it into a basin, add diced lotus root and minced ginger, then add chopped green onion and eggs, and sprinkle in Add some salt, then add some light soy sauce and rice wine, add sesame oil, and stir evenly with chopsticks or other tools.

You need to break the black fungus into small pieces before you can use it. Because the small pieces are large and difficult to absorb the flavor, wash them after they are done, take out the oily gluten, and use chopsticks or other tools to make one. hole, then take out the contents, then stuff the meat stuffing, clean the pot and add oil, heat it and add some minced green onions, stir it constantly with a spatula or a small spoon, and put it in after the aroma is gone. After a few minutes, add the gluten to the cabbage and black fungus, then add some oyster sauce and light soy sauce, add a little soy sauce, and add some water. Bring to a boil over high heat and then reduce to a simmer. It will take about half an hour to stir-fry the sugar color. Once done, you can turn off the heat.

Tips:

I think it is better to leave a little soup when making the gluten-stuffed meat, so that it tastes more delicious. In addition, try not to do it every time. Too much. Although this special delicacy tastes very good, it is also a bit greasy. It is not good for the elderly and children to eat too much.