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.
