1. Add some onions, ginger, a little soy sauce, cooking wine, cornstarch and sugar to the minced meat to make it firm and even. It is more convenient to make meat stuffing and put it in the refrigerator.

2. Take oil gluten in your left hand and chopsticks in your right hand. Oil gluten is brittle, so don't hold it too tightly. File a small hole in one end of the oil gluten with chopsticks, then put the chopsticks in the hole and push the white sponge tissue aside as far as possible. The bigger the volume in the middle, the better. Never cross the other end.

3. Put a proper amount of meat in your right hand with chopsticks, and press it in with your left thumb at the same time. Don't stuff a lot at once, but add it bit by bit. Hands can feel the weight of oil gluten increasing gradually. The amount of meat can be based on personal preference.

4. Take a pot, add the oil gluten of the meat stuffing, add soy sauce, a little sugar, a small bowl of cold water, and bring to a boil. The meat cooked into gluten is dough and mature.

5. Wash the Chinese cabbage, cut it into large pieces with stems and leaves, stir-fry it in the pot until it is soft, put it in the pot and put it at the bottom of the pot. Pour in cooked oil gluten and marinade, bring to a boil over high heat, and simmer until barley is tasty. Take out the chopped green onion and eat it.