Purse-Shaped Meatballs

Purse-Shaped Meatballs

　　Ingredients

　　200g lean pork

　　25g shrimp, 25g soaked dried bamboo shoots

　　250g water chestnuts

　　Method

　　Mince the pork, mix with seasonings, diced shrimp, diced mushrooms, water, and egg to form a filling.

　　Rinse and dry the wheat gluten balls, cut each one open, stuff with the meat filling to form a purse shape, coat with egg yolk paste, then deep-fry in 70% hot oil until golden brown and remove.

　　Stir-fry minced ginger and scallion segments, add pork rib soup, then add the meatballs, shrimp, and spinach. Cook for 1 minute, thicken the sauce, and serve.