Gluten Stuffed Meat
1.
First rinse the Shanghai greens and blanch them in water (add some salt in the water, and don’t pour out the water after blanching the greens).
2.
Then take half of it and place it on a plate. Chop the other half and squeeze out the excess water. Add the meat and mix well while adding salt, light soy sauce, and chicken essence to adjust the flavor like dumpling filling.
3.
Use chopsticks to stuff the flavored minced meat into the oily gluten with a hole in the top. After all the stuffing is done, if you are afraid that the minced meat will leak out during cooking, put a little dry starch on the seal.
4.
Bring the water for the boiled vegetables to a boil and put the oily gluten in one by one. This is very important! If the oily gluten cannot be kept under the water with less water, then use chopsticks to quickly turn over the underside of the gluten so that each side of it is exposed to hot water, so that the oily gluten will be soft and rotten.
5.
After all the gluten is put in and boiled, put in sugar, a little salt (there is salt in the filling and water), a little dark soy sauce, cover with medium heat and cook for a while, and finally collect the soup and it will be out of the pot. If the soup is more juicy, evenly pour it on the Shanghai greens that have been prepared at the beginning and put the oily gluten on top.
