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: 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.