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Gluten-Meat Pouches

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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

  • 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.

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