Oily Gluten Stuffed Meat｜fragrant House
1.
Wash the fresh pork and cut it into shreds. Add ginger slices, 2 teaspoons of salt, 3 teaspoons of cooking wine, marinate for more than 2 hours. (It needs to be kept in the refrigerator in hot weather.) The marinated meat not only reduces the meaty taste, but also the meat is delicious and tender. Don't be all lean, be fat and thin, 2:8 or 3:7.
2.
Take out the ginger slices and throw them away, add green onions and 2 teaspoons of cooking wine to the shredded pork, and chop the meat with a knife. Add green onions and cooking wine when chopping the meat, so that the fragrance of green onions and wine can penetrate into the meat. Be sure to chop the meat with a knife, the meat is soft. Never use a meat grinder or food processor, let alone buy minced meat that has been chopped in the market, which is not delicious.
3.
Add 2 teaspoons of light soy sauce to the chopped meat, a little chicken bouillon, and use chopsticks to stir it evenly. There is no need to add other seasonings, and don't stir the meat clockwise.
4.
Take 1 oily gluten and poke a small hole with chopsticks.
5.
Use chopsticks to stuff the minced meat into the oily gluten. You don't need to fill the whole oily gluten, let alone press the meat tightly and loosely.
6.
Follow steps 4 and 5 to stuff the meat into the gluten one by one.
7.
Stuff all the gluten from the meat, put it in the pot, and add cold boiling water. Regardless of the size of the gluten, the meat is not full, and it will shrink after being burned, so you don’t need too much water.
8.
After the high heat is brought to a boil, taste the taste, add 1 teaspoon of salt to taste, and continue to simmer for 30 minutes.
Tips:
It seems that the most ordinary home-cooked dishes belong to him. They are delicious and not delicious. The meat is the most important: ①. Pork variety: The choice of pork is especially important. I buy all the meat at a fixed stall to buy the local food. The pigs raised are delicate, delicious and fragrant. You can choose the pork that you think is delicious. ②. Fat to lean ratio: Pork should not be all lean. It should be fat and lean, with a ratio of 2:8 or 3:7. ③ Marinating: Marinate with cooking wine and salt for more than 2 hours in advance. ④. Chopping meat: When chopping meat, add a little cooking wine and green onions, and chop them together with the meat, so that the fragrance of green onions and wine can penetrate into the meat. ⑤ How to chop meat: Use a knife to chop it yourself, it's almost fine, don't use a meat grinder or cooking machine, let alone buy minced meat on the market. After chopping, add chopsticks and stir gently, don't stir it clockwise. There is no need to add a little sugar to make it fresh, let alone any other seasonings and spices. If you master the above points, you can make the most authentic and delicious oily gluten stuffed meat. You can also buy smaller oily gluten, small oily gluten stuffed meat, you can make soup to drink. It is fat and thin, oily but not greasy, and the meat is fresh and tender. The meat oozes grease and smells fragrant all over the house. Take a bite, the juice overflows, the meat has a melt-in-mouth feeling, it is a killer of rice.
