Water Gluten Roasted Pork

Name: Water Gluten Roasted Pork
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 Water gluten; 250g Pork belly; 1 carrot; Some water

by Lu Zhen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The gluten used today should be called "water gluten" to be exact. It is also a kind of gluten, round like an egg with an empty middle, called "oil gluten". In addition, there is a lot of holey gluten. When people in Shaanxi eat cold skin, they often cut a few pieces into it and eat it with the cold skin. The more they chew, the more fragrant they are. Slice the water gluten, use hot oil to fry the surface slightly, and cook it with the meat. In the cold winter, it is really good and very greedy with a bowl of fragrant white rice! Sucking enough meaty gluten, it is a hundred times more delicious than meat. It is definitely an energy dish suitable for eating in cold weather!

Ingredients

Water Gluten Roasted Pork

1. Water gluten four

2. Cut into thin slices and fry in a frying pan over low heat

3. To golden on both sides

4. Serve out, put on a plate for use

5. Leave a little oil in the pot, add sliced green onion, ginger and dried chili, and fry until fragrant

6. Put in small pieces of pork belly with skin

7. Stir fry, pour two spoons of cooking wine along the side of the pot, then throw in 2 or 3 slices of orange zest

8. Add 2 spoons of light soy sauce and 1 spoon of dark soy sauce

9. Put a few bay leaves, a star anise, and the remaining dried chilies

10. Put in one and a half tablespoons of salt

11. Pour boiling water

12. The amount of water can cover the meat as the standard

13. Put the gluten in

14. Cut the carrots into pieces and put them in together

15. Cover the pot, bring to a boil on high heat, then change to low heat, and simmer for 30 minutes, during which time you can turn over to prevent the pot from sticking, and secondly to let the ingredients taste evenly

16. When the soup in the pot is almost dry, some MSG, stir well, turn off the heat