Three Delicacies Stuffed Gluten

Name: Three Delicacies Stuffed Gluten
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 150 g Gluten (raw gluten, washed); 100 g Pork (washed, diced); 25 g Sea cucumber (washed, diced); 25 g Bamboo shoots (finely chopped); 15 g Scallion (cut into segments or minced); 10 g Ginger (sliced or minced); 10 g Soy sauce; 15 g Shaoxing wine; 5 g Fine salt; 1 g MSG; 100 g Rendered pork fat; 100 g Clear broth (just below boiling); 5 g Scallion chili oil (or Sichuan pepper oil)

A classic traditional Lu (Shandong) cuisine dish. A three-delicacy filling of pork, sea cucumber, and sliced bamboo shoots is stuffed into wheat gluten, boiled until cooked through, then finished with a poured savory sauce.

45 min

Easy

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Ingredients

Gluten (raw gluten, washed) 150 g

Pork (washed, diced) 100 g

Sea cucumber (washed, diced) 25 g

Bamboo shoots (finely chopped) 25 g

Scallion (cut into segments or minced) 15 g

Ginger (sliced or minced) 10 g

Soy sauce 10 g

Shaoxing wine 15 g

Fine salt 5 g

MSG 1 g

Rendered pork fat 100 g

Clear broth (just below boiling) 100 g

Scallion chili oil (or Sichuan pepper oil) 5 g

Instructions

Prepare the three-delicacy filling

Combine the diced pork, diced sea cucumber, and finely chopped bamboo shoots with scallion, ginger, soy sauce, Shaoxing wine, fine salt, and MSG, and mix well to form a three-delicacy filling.

Roll the gluten

Wash the raw gluten, slice each strip into long thin sheets, spread some filling over one side of each sheet, and roll it up into a cylinder about 3 cm in diameter.

Cook the gluten

Place the rolled gluten into a pot of clear broth brought just below boiling, simmer over low heat until cooked through, then lift out and drain.

Braise and season

Heat rendered pork fat in a wok to about 60% hot (around 132°C), add scallion segments and ginger slices to release aroma, pour in soy sauce and clear broth and bring to a boil, fish out the scallion and ginger, add the gluten, and simmer gently over low heat until the flavors are absorbed. When only about 1/3 of the liquid remains, transfer the gluten to a serving plate.

Pour sauce to finish

Bring the remaining broth in the wok back to a boil, skim off the foam, stir in MSG and Shaoxing wine, drizzle with Sichuan pepper oil (scallion chili oil), and pour over the gluten to finish the dish.