The recipe of glutinous rice soup is as follows: it is mainly made from fat beef, mutton, and hen meat, with barley kernels, aniseed, onions, ginger, chili, pepper, monosodium glutamate, and salt. The preparation method is: wash the chicken, beef and mutton the night before, filter out the blood, put them into a wooden tube set on the pot, boil the water, and then add barley kernels, green onions, ginger, and aniseed. (Including Sichuan peppercorns, fennel, cloves, caoguo, caoguo, Sandai, cinnamon, galangal, etc., put them in a bag), pepper (put them in a separate bag), cook for 4 hours, then reduce to simmer and cook for 1-2 more hours Hours, simmer tightly and cover tightly to avoid leakage. The next morning, bring the cooked soup pot to a boil, add an appropriate amount of boiling water and gravy, add MSG and pepper after boiling and serve. When eating, use a long spoon to put it into a bowl, drizzle with sesame oil, and sprinkle a handful of chives or garlic sprouts on the soup surface. After repeated cooking, this soup is not fishy or smelly, and is delicious and fragrant. It eats meat without seeing the meat, the original soup has original flavor, and the aroma is alluring. Because this soup is based on a variety of meats and also contains several ingredients, it is high in calories and full of flavor. It is especially popular in winter. The meat used for making grits was only beef and mutton in ancient times. After it was introduced to the mainland, chicken and duck meat were also used. Later, the Han people also made pork grits. Among them, chicken grits have the best taste. There are four important things to pay attention to when drinking rice dumplings, namely hot, spicy, fragrant and fat. A bowl of hot rice dumplings paired with fried dough sticks, sesame seed cakes, fried cakes, steamed dumplings, etc. is a wonderful breakfast treat. Grits are not only delicious and nutritious, but also have the functions of dispelling wind and cold, appetizing, diuretic, and anti-vomiting.