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:
Mince the pork, add condiments, diced dried shrimps, diced water chestnuts, diced dried mushrooms, water and egg, mix to make a filling.
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.
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. |
