1. stuffing: minced pork 250g, minced water chestnut 50g, appropriate amount of onion and ginger, cooking wine 1 tsp, soy sauce 1 tsp, salt/pepper 1 4 tsp, starch1tsp.

2, 8 oil gluten bubbles;

3, braised sauce seasoning: soy sauce, cooking wine, rock sugar, salt, star anise, cinnamon;

4. Broccoli 1 (used to set the plate, which is beautiful, delicious and nutritious).

working methods

1, mix all meat stuffing;

2. Poke a hole in the oil gluten with chopsticks and stir it to make room for the meat stuffing. Then put the mixed meat into the hole bit by bit, the more the better. This is a bit laborious, be patient.

3. Put the brewed oil gluten into a steamer, boil it with strong fire and steam it for 15 minutes;

4. Steamed oil gluten stuffed meat is basically cooked, and it can be braised or put in soup, which is very convenient to eat. However, if you want to braise in soy sauce, don't burn it while it is hot, because the freshly steamed oil gluten skin is steamed with steam, which is more delicate and easy to boil, and the finished product of the dish is not good-looking, and it will be stronger after the gluten skin cools down;

5. add a bowl of water to the pot and boil the braised seasoning without oil. After the aroma is boiled, put the oil gluten into the meat. After boiling, simmer and color. Because the oil gluten has been steamed, it doesn't need to be cooked for too long;

6. Cook the broccoli with a little salt and a few drops of oil until it is cooked, take it out, drain the water, and set the plate;

7. Finally, put the burnt oil gluten in the middle, and you're done.