Oily Gluten Stuffed Meat
1.
Press 1 piece of old tofu into puree with your hands or the back of a knife. The more crushed, the better. If you don't like the beany taste of tofu, you can soak it in salty water;
2.
While soaking the tofu, mince the pork. Pork can be pork belly or pure lean meat. It is recommended to be lean and have a refreshing taste;
3.
In order to make the taste more refreshing, the editor also put in some lotus roots, peeled the lotus roots, washed the mud and sand, and then chopped them;
4.
Put tofu puree, minced meat, lotus root, chopped green onion, minced ginger, etc. into the plate, then add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1/2 tablespoon of sugar, small teaspoons of salt, appropriate amount of sesame oil, appropriate amount of starch, Stir vigorously, then let stand for about half an hour to marinate and taste;
5.
Take a piece of gluten and poke a hole in it with chopsticks. Be careful not to push the chopsticks through too hard. You can also press a small hole with your fingers, and then use the chopsticks to insert it and turn it gently 2 times to crush the gluten tissue inside. In this way, the space inside is larger, you can stuff more meat, and the finished product is also rounder and better-looking, and you can do whatever you want if you don't care about the appearance.
6.
Put all the fillings into the gluten pieces;
7.
Put an appropriate amount of water in the pot and boil;
8.
Put the gluten stuffed meat into the pot with the holes facing down, and then add 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce, 2 teaspoons of oyster sauce, and half a teaspoon of sugar. After stirring, taste the saltiness and adjust appropriately according to personal taste. Note: The amount of water must be soaked to half of the gluten. Then cover the pot and simmer for about 20-25 minutes over medium-low heat. The time should be adjusted according to the amount of meat in your gluten. The gluten can be turned over during the braising process.
9.
When braising the meatballs, cut the chili into rings, wash and chop the chives;
10.
Simmer until the soup is almost dry, pour in the chopped chili, cook until it is broken and serve on a plate, sprinkle with chopped green onion;
Tips:
1. Note that it must be stirred evenly, and the starch should not be too much, on the one hand to make the meat fresh and tender, on the other hand to make the next minced meat tofu balls not easy to loose;
