1. Wash spinach.
2. Blanch it with water.
3. Remove and drain the water for later use.
4. Prepare pork filling, fat: lean, about 3:7.
5. Mix Wang Shouyi's thirteen incense, spicy fresh, ginger powder, starch, soy sauce, and oyster sauce in the stuffing and mix well.
6. After the spinach is blanched, the ratio of the squeezed water volume to the volume of meat filling is about 1:1.
7. Mix the spinach and minced meat evenly and knead them into balls. After the water boils, steam them in a pot for 10 minutes.
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