To make a red ball, you must make a red ball skin first. It used to be very particular about making red ball skins. After the glutinous rice is soaked in water, it should be scooped up and drained, then hand-pounded into glutinous rice flour, sieved and dried with the finest powder for later use. When in use, add a proper amount of boiling water and "edible red" and knead it into pink dough, then pinch out a small part from it and knead it into pancake shape by hand, which becomes "red dough". While making red dough, you can cook red dough stuffing in a pressure cooker at the same time, which can generally be made into glutinous rice stuffing and mung bean stuffing. Glutinous rice stuffing is to steam glutinous rice into dry rice, and then add sugar to the heat to make it into a sticky rice ball; Mung bean stuffing is to cook mung beans, add sugar, dry them with slow fire, then mash them with a spoon and stick them together by the viscosity of sugar. When making, the stuffing is kneaded into a ball with a diameter of about 5 cm, which is the "red ball stuffing". Red balls consist of skin and stuffing. There are generally three kinds of fillings: glutinous rice stuffing, mung bean stuffing and glutinous rice mung bean stuffing. Glutinous rice stuffing is to steam glutinous rice into dry rice, put it in sugar water and cook it with slow fire to make it a sticky rice ball; Mung bean stuffing is cooked mung beans, added with sugar, dried with slow fire, then mashed with a spoon and stuck together by the viscosity of sugar; The method of making glutinous rice mung bean stuffing is to fry glutinous rice and grind it into powder, and then mix it with cooked and mashed mung beans and sugar to form balls. When making, knead the stuffing into a ball with a diameter of about 5 cm by hand, that is, "red ball stuffing". Wrapped with "skin", the "stuffing" is put into a wooden shell (commonly known as red ball printing) and printed into a flat ball with an upper arch and a patterned surface. In the middle, words or patterns such as blessing, luck, longevity, happiness, wealth, tripod, expensive, double lamb and Qingfeng bumper harvest are generally printed. Put the printed red balls on the bottom of washed chicken leaves (called chicken plantain leaves in Xianyou) or a big Castanopsis fargesii leaves (commonly known as red ball leaves), put them in a steamer and steam them over high fire. After about 20 minutes, open the steamer, and red, delicious and shiny red balls appear immediately. Generally speaking, red groups are held on the 27th and 28th of the twelfth lunar month. Every household will have a red ball except those who are under mourning. Therefore, from the day when the red ball was made, the atmosphere of the New Year began to get stronger. Although the red ball is made of ordinary material, it is a high-grade offering. In addition to the Chinese New Year, it is only done on important occasions such as getting married and thanking heaven and earth. In this case, red balls are not only gifts, but also gifts, such as weddings, weddings, celebrations and so on. When the relatives and friends who congratulate you leave, they should send one or two red balls as a thank you, and the recipients also regard it as auspicious. Red ball is not only polite, but also a delicious snack. Not only sweet, but also fragrant, especially the red dough with mung bean stuffing or glutinous rice mung bean stuffing is more fragrant and soft. After cooling, the surface of the red dough is hard. As long as it is heated slightly, it will immediately soften and taste very good. There is a folk saying that "red ball and mung bean stuffing, all wet." Red jiaozi is a sweet food, which is not easy to deteriorate after long-term storage. If heated regularly, they can be stored for more than 20 days. Therefore, it is an indispensable staple food for the Chinese New Year.