Health benefits
Soy sauce: activate blood circulation and remove blood stasis
White sugar: activate blood circulation and remove blood stasis
Ingredients
Stuffed pork with oily gluten ( 6-8 pieces ) | Ginger ( a little ) |
Chives ( An appropriate amount ) | White sesame seeds ( A little ) |
Oil ( appropriate amount ) | Salt ( a spoon ) |
MSG ( Half spoon ) | Soy sauce ( Two spoons ) |
cooking wine ( one spoon ) | White sugar ( Two spoons ) |
Clean water ( appropriate amount ) |
How to stuff pork with braised oil and gluten
1. Prepare the meat stuffed with oily gluten.For details on the preparation process, please refer to the previous recipe "Stuffed meat with oily gluten".
2. Prepare ingredients.Stuff pork, ginger, and chives with oily gluten.
3.The meat stuffed with oily gluten is thawed naturally, the shallots are chopped into chopped green onions, and the ginger is shredded..
4. Lift the pot and pour appropriate amount of cooking oil.When the oil is 70% hot, add shredded ginger and sauté until fragrant.
5. Stuff the meat with oily gluten and put it in the pot.Add a little oil to make the meat stuffed with oily gluten evenly coated in oil.
6.Add appropriate amount of water.
7. Just enough water should cover half of the ingredients in the pot.
8.Add two spoons of soy sauce and one spoon of salt.
9.Add two spoons of sugar and one spoon of cooking wine.
10. Stir slightly and evenly.Turn up the heat and cook.
11. Cook until the soup in the pot boils, stir the oil and gluten to make it More flavorful.Reduce heat to simmer.
12. Cook until the soup in the pot is thick and thick, add half a spoon of MSG for freshness.
13. Stir fry briefly and simmer for a while.Collect the juice and serve.
14.Install the disk.Pour the remaining soup over the fried gluten.
15.Sprinkle with chopped green onion and white sesame seeds.Very appetizing.
16. Braised oil gluten stuffed with meat, fresh shepherd's purse, tender pork, thick sauce.So delicious!
Tips
1.For details on how to make oil-gluten stuffed meat, please refer to the recipe "Oil-gluten stuffed meat".
2.Don’t make the meat filling with oily gluten stuffed meat too salty, otherwise it will be too salty when cooked.
3.You can add an egg to the meat stuffing with oily gluten to make the texture more tender and smooth.
4.The inside of the gluten is not empty, so you need to use chopsticks to "pound" it into the meat filling smoothly.
5.Don’t make the holes for oily gluten too big to avoid exposing the filling.Otherwise, it is easy to stuff the meat, but it will easily cause "skin and flesh separation" when cooking.
6.The amount of meat stuffing determines the size of the finished product.If you like to eat more meat, stuff more meat.
7.After the oily gluten stuffed meat is cooked, in addition to braising it, it can also be used to stew soup, each with different flavors.See the recipe "Single-Stage Soup" for details.
8.You can make more.After it is done, steam it for a while or turn the induction cooker for a while until it is cooked, then put it in the refrigerator to refrigerate, and then take it out to defrost and process it before eating.
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