Gluten Stuffed Pork Vermicelli Soup

Name: Gluten Stuffed Pork Vermicelli Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Minced pork; 6 Oil gluten; 15g Mung bean vermicelli; 30g White jade mushroom; 2g salt; 5g Cooking Wine; 2 pieces Garlic leaves

by Seven nine stars

4.8 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

2

Stuffed meat with gluten is a favorite dish of my old man and children. It is rich in nutrition, and it is best for winter when it is served with vermicelli and boiled in a pot of soup.

Ingredients

200g Minced Pork
6 Oil Gluten
15g Mung Bean Vermicelli
30g White Jade Mushroom
2g Salt

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5g Cooking Wine

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2 pieces Garlic Leaves

Gluten Stuffed Pork Vermicelli Soup

1. Mung bean vermicelli is soaked in hot water in advance to soften.

2. Prepare minced meat and oily gluten. For the meat filling, I used the meat filling prepared in advance in the refrigerator, so there is no need to season it.

3. Poke a hole in the oily gluten, fill it with meat, stuff it a little, and taste good.

4. Add enough water to the pot, add an appropriate amount of cooking wine to boil, add the gluten stuffed meat, boil again on high heat, turn to low heat and simmer for 20 minutes.

5. Clean the white jade mushroom, all in two stages.

6. After 20 minutes, pour the soaked mung bean vermicelli and continue to cook for 3 minutes. (Mung bean vermicelli is soaked in hot water, it is easy to soften, so don't take too long)

7. Then add the white jade mushrooms and boil.

8. Finally, add some salt to taste.

9. Sprinkle garlic leaves out of the pot.

Tips:
Mung bean vermicelli is soaked in hot water, which is quicker and easier to cook. Cold water also works, so the soaking time and boiling time should be relatively extended.
Like me, you can make more pork fillings at one time. If you don't use it up, you can put them in a fresh-keeping bag and squeeze them flat, which is convenient to take and use.