1. Practice 1. Ingredients: 3g of meatballs, 1g of cabbage, onion, ginger, yellow wine, soy sauce, salt, oil and sugar. Practice: cabbage is oiled. Hot pot+oil, add onion and ginger, then throw the meatballs in, add yellow wine, soy sauce, salt and sugar to taste, and add a little water to cook a little. Add the cabbage and stir-fry for a little while.

2. Practice 2. Ingredients: 1g of green pepper, 3g of meatballs, salt, soy sauce and chicken powder. Practice: After washing the green pepper, remove the core inside and cut it into shreds. Slice meatballs for later use. Add oil from the pan. When the oil is hot, stir-fry the green pepper over medium heat. When the green pepper is half cooked, add the chopped meatballs, add appropriate amount of salt and chicken powder seasoning, and continue to stir fry with soy sauce. Stir-fry for a minute or two.

3. Practice 3. Ingredients: 1 big green pepper, peeled and sliced, 1 big onion, peeled and shredded, 8 corn shoots, diced (optional), 5 mushrooms, sliced (optional), 6 canned water chestnuts, diced, 15g garlic, 1 red onion, peeled and diced, and 2 medium eggs, evenly distributed. Practice: Marinate the lean pork with soy sauce, sugar and salt for 1 minutes, then marinate it with raw flour, water and oil for 5 minutes. Then, stir it in one direction until the pork begins to stick together, add water chestnut and egg paste, and then start to press the pork by hand like kneading dough. Press it once or twice, then add some raw flour and press it completely. Take the oil out of the pan under high fire, first saute the minced garlic and diced red onion, knead the pork balls of moderate size by hand, put them in hot oil, fry one side golden, then push and fry the other side until all sides are golden, and then put them on a plate for later use. Stir-fry onion and a little salt until soft, add green pepper, corn shoots and mushrooms, add sauce, stir-fry until thick, and add fried pork balls and stir well.