Pork belly minced About 1 catties Oil gluten Appropriate amount
Light soy sauce 3-4 spoons Old soy sauce 3-4 spoons
Cooking wine 30g Onion and ginger A little
White sugar Appropriate amount Eggs 1
How to stuff meat with gluten Illustration of how to stuff gluten into meat 1

Step 1

For the minced meat, I bought half fat and half lean pork belly. If I like it leaner, I choose leg meat. First mix the minced meat: minced meat + egg + 1 spoon dark soy sauce + 1 spoon light soy sauce + 30g cooking wine Illustration of how to stuff meat with gluten 2

Step 2

Mix thoroughly with chopsticks. (Just add a little color to make it easier to taste and taste better) Illustration of how to stuff meat with gluten 3

Step 3

Poke a small hole in the oily gluten with chopsticks, put your finger in and stir gently. ⚠️Don’t use too much force, otherwise the gluten will break. Illustration of how to stuff meat with gluten 4

Step 4

Use chopsticks or your hands to stuff the minced meat into the gluten, filling it as full as possible, and then smooth the small opening! Illustration of how to stuff gluten into meat 5

Step 5

Do it in sequence, put it into a cooking pot, add an appropriate amount of hot water, pour in light soy sauce, dark soy sauce, green onion, ginger, and sugar. Illustration of how to stuff meat with gluten 6

Step 6

After the fire comes to a boil, turn to medium heat and simmer Illustration of how to stuff gluten with meat 7

Step 7

Simmer for forty or fifty minutes! Let it taste good!Illustration of how to stuff gluten into meat 8

Step 8

Finally, turn on high heat to collect the soup! Illustration of how to stuff meat with gluten 9

Step 9

Plate and eat Illustration of how to stuff gluten into meat 10

Step 10

The super delicious gluten-stuffed pork is ready Illustration of how to stuff meat with gluten 11

Step 11

Have a bite? Cooking tips for gluten-stuffed meat

1. Be careful when poking the gluten, don’t break it! 2. Stuffing meat is a slow process. Slow work leads to fine work. The delicious food is worth the wait! 3. Will the meat leak out? Don’t worry, it won’t! 4. How much light soy sauce and how much dark soy sauce should be put in the final burning? I didn't use an electronic scale today, but it's usually one to one. If it’s salty or light, adjust it at any time! Look at the color. If the color is too dark, it’s usually salty, so you can add sugar; if the color is too light, add some dark soy sauce! 5. The minced meat is about a pound, bought at the market, and they have prepared it! How much meat, how much gluten!