Ring the bell. Bean curd skin 1 piece, half bowl of meat stuffing, cooking wine, salt and monosodium glutamate. Stir the meat stuffing evenly with cooking wine, salt and monosodium glutamate, and soak the tofu skin in water 1-2 minutes. Spread out the tofu skin, put the meat stuffing into a long strip along the edge of the tofu skin, then roll up the tofu skin, roll it firmly and cut it into small pieces. Deep-fry in a 50% hot oil pan, and fry to golden color.

Clear soup balls. Meat stuffing, Chinese cabbage or other vegetables, onion, ginger and star anise sesame oil monosodium glutamate. Stir-fry the pan, add the onion, ginger and star anise sesame oil monosodium glutamate, add the broth, lump the meat into balls and put it in the pan.

Glutinous rice balls. Meat stuffing, glutinous rice, cabbage, duck egg yolk. Soak glutinous rice in water for 5 hours. Prepare the steamer, spread the drawer cloth, and then spread the cabbage leaves as the bottom. Garden the meat and roll it in glutinous rice. Put the prepared glutinous rice balls in a steamer and steam for 1-2 hours.