Ingredients
150 g (about 5 oz) wheat gluten, 100 g (about 3.5 oz) pork, 100 ml (about 1/2 cup) clear broth, 25 g (about 1 oz) sea cucumber, 25 g (about 1 oz) bamboo shoots.
Seasonings
15 g scallions, 10 g each of ginger and soy sauce, 14 g Shaoxing wine, 1 g MSG, 100 g lard, 5 g each of scallion oil and salt.
Instructions
1. Wash the pork and sea cucumber, then cut both into small dice; finely chop the bamboo shoot tips, then mix with minced scallion and ginger, soy sauce, Shaoxing wine, salt, and MSG to form the Three Delicacies filling. Wash the raw gluten, slice each strip into long thin pieces, spread the filling on one side of each gluten slice, roll into cylinders about 3 cm in diameter, place into a pot of nearly boiling clear broth, and cook over low heat until done, then remove.
2. Heat lard in a wok over medium-high heat until it reaches 60% hot, then add scallion segments and ginger slices, frying until fragrant. Pour in soy sauce and clear broth, bring to a boil, then remove the scallions and ginger. Add the gluten balls and simmer over low heat until fully infused, reducing the liquid to one-third. Remove the gluten balls and arrange them on a serving plate.
3. Bring the reserved broth in the pot to a boil, skim off any foam, add MSG and Shaoxing wine, drizzle with Sichuan pepper oil, then pour over the gluten balls to finish. This dish features tender yet chewy gluten balls with a light and savory filling, leaving a lingering fragrance in the mouth after eating.