1. Steamed meatballs: Peel and chop the meat; soak the vermicelli in water and set aside; peel the water chestnuts, wash them and cut them into cubes; soak the magnolia slices, wash them and cut them into 4/5 pieces. 2 mm square cubes, cut into 1/5 slices; remove the old leaves from the cabbage, take the tender heart and cut it into pieces; soak the gluten and break it in half; soak the mushrooms, remove the stems, wash and slice; minced meat, diced water chestnuts, and magnolia slices Put the cubes into a bowl, add 250 ml of clear soup, rice wine, soy sauce, monosodium glutamate, and refined salt to make a filling; blanch the cabbage hearts and gluten soaked in boiling water, and spread them on the plate with the water vermicelli; squeeze the filling into 18 balls, and put them in Place 7 and 11 on top of the ingredients on the plate, then sprinkle with mushroom slices and magnolia slices, steam in a basket and serve.

2. How long does it take to steam the meatballs: Steam them in a boiling water pot for 15-20 minutes.