Ingredients for frozen meat stuffing: seven ounces of fat, nine ounces of sugar, five ounces of processed powder, two and a half ounces of wine, two and a half ounces of coconut milk and two ounces of boiled water. Method: Dice the fat meat, marinate it with wine, and mix well with white sugar to become ice meat. Add the processed powder, germ and coconut, stir well, then add boiling water and stir well.

Ingredients for popcorn stuffing: 1 catty of popcorn (big flower), 1 catty and a half of sugar, 2 ounces of rose sugar, 3 ounces of sugar shredded coconut, 3 ounces of sugar white gourd, 1 ounce of sugar orange cake and 2 ounces of water. Method: Dice the wax gourd, cut the orange cake into small pieces, and stir-fry the particles to remove chaff.

Put in a pot, put all the above ingredients in the pot and mix well. Sprinkle water and mix well. Cover the stuffing with white cloth, let it stand for 30 minutes, and then press it into a ball shape, which becomes the popcorn stuffing. Quality requirements: spherical, loose but not scattered.

Ingredients for burnt salt stuffing: one catty of cooked flour, seven and a half pieces of young sugar, four liang of cooked crude oil, two and a half pieces of sesame paste, refined salt San Qian, one piece of spiced powder and four liang of clear water. Method: First, sift the flour with the first bucket, put it on the pressure plate to form a nest, add the above raw materials, mix well and spread evenly to form a burnt salt filling.

Key: finally, drop the cooked oil and stir it evenly. If it is rubbed after dripping oil, the filling will be loose and the oiliness will be greatly reduced. Quality requirements: light brown, shiny, salty, with special spiced powder flavor, and loose adhesive tape.