Stuffed meat with gluten(mian jin sai rou )

Stuffed meat with gluten

Introduction:

"I used to eat vegetables when I was a child, but most of the stuffing in it was pickled by my grandmother. It was delicious. Now there are very few pickles at home, so they are packed with meat stuffing, which is just as delicious. "

Production steps:

Step 1: prepare ingredients: gluten, pork, ginger.

Step 2: Chop pork and ginger into meat paste, add appropriate amount of salt and cooking wine, mix well.

Step 3: cut the gluten into about the same size.

Step 4: unfold the gluten and put in the meat.

Step 5: fold the edges around the gluten to cover the meat.

Step 6: add oil into the frying pan and heat.

Step 7: put the gluten into the oil pan and fry it golden, turn it over and continue to fry.

Step 8: fry until both sides are golden and won't stick. Put into plate and set aside.

Step 9: pour out the fried gluten oil in the pan and put in the fried gluten.

Step 10: add water and bring to a boil.

Step 11: cook until the gluten is bigger and the meat is almost cooked.

Step 12: add a spoonful of soy sauce.

Step 13: add a spoonful of soy sauce.

Step 14: add appropriate amount of salt and sugar to taste.

Step 15: serve on a plate.

Materials required:

Gluten: moderate amount

Pork: moderate

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Old style: moderate

Soy sauce: right amount

Sugar: right amount

Note: the gluten must be fried until it won't stick, otherwise it will stick together when boiling.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Mian Jin Sai Rou