Three-Delicacy Stuffed Gluten

Name: Three-Delicacy Stuffed Gluten
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 150 g Gluten (raw gluten washed, each piece sliced into long thin sheets); 100 g Pork (washed, cut into small dice); 25 g Sea cucumber (washed, cut into small dice); 25 g Dried bamboo shoots (finely chopped); 15 g Scallion (finely chopped); 10 g Ginger (finely chopped); 10 g Soy sauce; 15 g Shaoxing wine; 5 g Fine salt; 1 g MSG; 100 g Rendered pork lard; 100 g Clear broth; 5 g Scallion-pepper oil

Tender yet chewy wheat gluten stuffed with a savory three-delicacy filling, leaving a lingering fragrance on the palate.

55 min

Easy

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Ingredients

Gluten (raw gluten washed, each piece sliced into long thin sheets) 150 g

Pork (washed, cut into small dice) 100 g

Sea cucumber (washed, cut into small dice) 25 g

Dried bamboo shoots (finely chopped) 25 g

Scallion (finely chopped) 15 g

Ginger (finely chopped) 10 g

Soy sauce 10 g

Shaoxing wine 15 g

Fine salt 5 g

MSG 1 g

Rendered pork lard 100 g

Clear broth 100 g

Scallion-pepper oil 5 g

Instructions

Prepare the three-delicacy filling

Wash the pork and sea cucumber and cut both into small dice. Finely chop the dried bamboo shoots. Combine with the chopped scallion and ginger, soy sauce, Shaoxing wine, fine salt, and MSG, and mix well to form the three-delicacy filling.

Stuff the gluten

Wash the raw gluten and slice each piece into a long thin sheet. Spread a layer of filling on one side of each gluten sheet, then roll up into a cylinder about 3 cm in diameter. Drop the rolls into a pot of clear broth that has just come to a rolling boil and simmer over low heat until cooked through, then lift them out.

Braise

Heat the rendered pork lard in a wok to about 60% hot (approximately 132°C). Add scallion segments and ginger slices and fry until fragrant. Pour in the soy sauce and clear broth and bring to a boil. Remove the scallion and ginger, add the gluten rolls, and braise gently over low heat until tender. When the liquid has reduced to about one-third, transfer the gluten rolls to a serving plate.

Pour sauce and serve

Bring the remaining sauce in the wok to a boil, skim off the foam, stir in the MSG and Shaoxing wine, drizzle in the scallion-pepper oil, and pour over the gluten rolls to serve.