Ingredients: 250 grams of water gluten pork (fat and lean) 125 grams of magnolia slices 100 grams

Accessory ingredients: 50 grams of sea cucumber (soaked in water)

Seasoning: 4 green onions grams of ginger, 3 grams of soy sauce, 30 grams of rice wine, 15 grams of salt, 3 grams of monosodium glutamate, 3 grams of chili oil, 5 grams of lard (refined) 15 grams of appropriate amount of each

How to make gluten stuffed with three delicacies:

1. Wash the pork and sea cucumber, and cut them into 0.3 cm square dices;

2. Cut 3 grams of green onions into sections, and chop 1 gram into fine pieces and set aside;

3. Slice 2 grams of ginger, mince 1 gram and set aside;

4. Cut the magnolia slices into mince, put them in a bowl with the green onions and ginger, add soy sauce, rice wine, refined salt, and MSG, and mix well to form a three-fresh stuffing , divide into 25 portions, set aside;

5. Wash the raw gluten, divide it into 25 portions, roll each portion into thin slices, put stuffing on one end of each piece of gluten, and roll the gluten into a diameter of 3 cm cylindrical shape;

6. Add 1000 ml of clear soup to the wok, bring to a boil over high heat, add gluten, cook over low heat, remove, and serve in a large bowl;

7. Add cooked lard to the wok, heat over medium heat until it is 60% hot, add green onions and ginger slices, fry until fragrant, add 15 grams of soy sauce and 500 ml of clear soup and bring to a boil;

8. Remove the green onion and ginger slices, pour in the gluten, and simmer over slow heat. When 1/3 of the soup is left, remove the gluten on the plate;

9. Add the original soup in the pot, After boiling, skim off the foam, add MSG and rice wine, top with pepper oil, pour it on the gluten and serve.

For more information about Sanxian Stuffed Gluten, see Mint.com Food Library/shiwu/sanxianniangmianjin