250g of soybean gluten

800g minced pork

Two eggs

A Chinese cabbage

30 grams of sugar

Cooking wine 30 grams

50 grams of chives

40 grams of ginger powder

20 grams of salt

Proper amount of soy sauce

Starch 20 grams

20 grams of chicken essence

step

1. Add some onion, ginger, a little soy sauce, cooking wine, cornstarch and sugar to the minced pork, and make it strong and even in one direction. Into a meat stuffing, put it in the refrigerator to make it easier.

2. Hold oil gluten in your left hand and chopsticks in your right hand. Oil gluten is fragile, so don't hold it too hard. File a small hole in one end of the oil gluten with chopsticks, and then put the chopsticks into the hole to push the white sponge tissue aside as far as possible. The larger the volume in the middle, the better. Never go through the other end.

3. The right hand uses chopsticks to stuff the right amount of meat, and the thumb of the left hand helps to press in at the same time. Don't stuff a lot at once, add it bit by bit. Hands can feel the weight of oil gluten increasing gradually. The amount of meat stuffing can be according to personal preference.

4. Take the pot, put in the oil gluten stuffed with meat, add soy sauce, a little sugar, a small bowl of cold water, and boil it over a high fire. Cook until the meat in the gluten is dough and mature.

5. Wash the Chinese cabbage, cut it into large pieces with stalks and leaves, stir-fry it in a pan until soft, put it in a pot and put it at the bottom. Pour in the cooked oil gluten and marinade, bring to a boil with high fire, turn to low heat and stew until the barley tastes delicious. Remove the chopped green onion and serve.

Tips

Don't poke the hole in the oil gluten too big, or there is a danger of revealing the stuffing. The minced pork with half fat and essence tastes better when cooked than the minced pork. You can also add a small amount of cold water and a little more raw flour to the meat stuffing. Remember, it's best to go in one direction. The cooked stuffed meat gluten can also be eaten several times, with a few pieces cooked with Chinese cabbage each time, and the rest in the refrigerator for refrigeration, and then taken when eating.