Northeast Style ~ Braised Gluten with Pork Belly

Prepare a suitable amount of dried gluten, you can adjust the quantity based on personal preference.

Soak both the gluten and the wood ear mushrooms in water until soft.

Cut the pork belly into pieces, blanch briefly in water, then drain. Refill the pot with water, and add dark soy sauce, light soy sauce, scallions, ginger, garlic, star anise, ground Sichuan pepper, ground black pepper, oyster sauce, chicken bouillon, salt, and sugar. Add the blanched pork belly and simmer for 40 minutes.

Reserve the broth and add the gluten.

Add the wood ear mushrooms.

Simmer for about 10 minutes, reduce the sauce, and add cilantro!