Water Gluten Roasted Pork

Name: Water Gluten Roasted Pork
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Wheat flour; 450g Hind leg meat; Some Cooking oil; Some Cooking Wine; Some salt; Some Soy sauce; Some Sugar; Some Shallots; Some ginger

by White~Mist (from Tencent.)

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Water gluten is very popular in Suzhou area. The reason why it is called water gluten is because you add salt to the flour, slowly inject water, and mix well with chopsticks. The dough after mixing is slightly softer than dumpling noodles. Cover the dough with plastic wrap and let it rest for about 30 minutes. Gently wash the dough with your hands in a basin filled with water. Change the water from time to time. At the end of the wash, you will become a mass of gluten. The washed gluten can also be used to match the meat inside. The bite is full of juice, and the taste is very fresh, you can also steam the water gluten and cook it with the meat, the taste is also delicious.

Ingredients

800g Wheat Flour
450g Hind Leg Meat
Some Cooking Oil
Some Cooking Wine

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Some Salt

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Some Soy Sauce

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Some Sugar

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Some Shallots
Some Ginger

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Water Gluten Roasted Pork

1. Put a spoonful of salt in the flour, add an appropriate amount of water, stir well to form a dough, cover with plastic wrap, and let it rest for half an hour.

2. Put a basin of clean water in the basin and put the flour in the sieve. The gap between the sieve must be fine, the finer the better, otherwise the flour will flow out and the flour will be stained with a little water. Grasp the flour slowly in the sieve The flour, I feel that I can't grasp it anymore, so I dip some water and slowly grab the flour, and keep washing like this.