Braised gluten heart meat with soybean paste

Overview

How to cook Braised gluten heart meat with soybean paste at home

Preparation: protect the heart and meat.
Add rice wine and blanch ginger for 10 minutes.
Take it out, clean it, and cut it into pieces.
Soak the gluten in boiling water for 30 minutes until soft.
Then cut it in two.
Prepare some ginger slices.
Put all the ingredients into the casserole and add a spoonful of soybean paste and soy sauce.
Boiling water level with ingredients.
Bring to a boil over high heat first, then turn to low heat and simmer for 45 minutes (the heart meat has fascia and is not easy to cook, so the taste will be better when simmered over low heat. If you cook lean meat over high heat, it will be very burnt).
Cover and simmer over low heat.
When the time is up, it's simmered, and the soup is just right, not too much or too little, and the soup can be mixed with rice.
Finished product picture.
Finished product picture.