Soak the mushroom stems until soft (at least 2 hours), trim off the lower ends and pound into shreds. Soak the gluten balls until soft and chop into small pieces. Chop the water chestnuts.*
Mix 'A' with 'B' thoroughly and shape into "pork chops". Steam for 8 minutes; remove. Dip the chops first in beaten egg, then coat with bread crumbs. Deep fry in oil (120°C) until golden brown; remove. Cut into slices and serve.
A. This dish can be eaten with ketchup or a pepper-salt mixture.
B. Put the pork chops on a greased surface when you steam them to prevent sticking.
* Place on a chopping board and crush with the flat side of a cleaver, then chop.