Steamed pork stuffed with gluten

Overview

I used to buy meat ready-made, but after I got acquainted with a knife maker, he told me not to buy ready-made meat, but to grind it on site! Because most merchants put the extracted lymph meat and other stuff inside and grind it! The amount of meat purchased at one time is small, and half of the minced meat is junk meat left in the machine. So speechless! Is there any? ! Another point is that the reason why I buy meat and grind it is that if I have a big meal in the evening, when I buy vegetables in the afternoon, I will most likely find that the meat has gone stale. So I go out to buy it in the morning when it’s cold, put it in the refrigerator, and then take it out in the afternoon and use a machine to twist it.

Tags

• snacks
• home cooking
• old man
• autumn recipes
• shanxi cuisine
• dinner
• cooking wine
• gluten
• onions
• pork belly
• starch
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork belly and cut into small cubes. .

   

2. 2 Put it in a bucket. This is not unnecessary because the meat should not be too big, which will affect the effect. .

   

3. 3 When mincing the meat, it is best to pause and turn the meat halfway. .

   

4. 4 When mincing the meat, it is best to pause and turn the meat halfway. .

   

5. 5 Add onions and ginger to the meat. My mother said the smell of onion, ginger and meat was particularly delicious, so she would add a lot of it. .

   

6. 6 Add a little cooking wine, starch and water to the meat. .

   

7. 7 Add a little bit of edible salt, let it sit for 10 minutes, and stir until it is strong. .

   

8. 8 Tear a small opening in the gluten, stuff the meat inside, and cover it with the skin. .

   

9. 9 Put water in the steamer and bring to a boil, add gluten and steam for 20 minutes, then steam for 8 minutes. You can put some food on the plate while steaming..