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Hubei Dishes

    Gluten-Meat Pouches
    Gluten-Meat Pouches
    click to see closer

      Materials:
      200g lean pork
      50g fresh shrimps
      25g dried shrimps
      25g soaked dried mushrooms
      50g soaked bamboo shoots
      30g oily gluten balls
      250g water chestnuts
      50g spinach

      Preparations:
    1. Mince the pork, add condiments, diced dried shrimps, diced water chestnuts, diced dried mushrooms, water and egg, mix to make a filling.
    2. Wash the gluten balls and dry them, cut open and stuff with filling to make pouches, coat with beaten egg yolk, deep-fry in 70% heated oil to golden yellow, take out.
    3. Flavor oil with minced ginger and scallion sections, add pork sprare-rib soup followed by gluten meat pouches, shrimps and spinach, boil for 1 minute, thicken with cornstarch.


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