7.2 Cooking 7.2.1 Put the cucumber rings into the boiling water pot and blanch them, take them out, rinse them with cold water and dry them. 7.2.2 Stuff the meat stuffing into the cucumber ring, dip both ends of the cucumber in dry cornstarch, put it in a cauldron and fry over medium heat until there are slight bubbles on the surface of the cucumber, then pick it up with a strainer. 7.2.3 Heat the frying cauldron, add oil, sauté the mushrooms until fragrant, add cucumber and two soups, simmer over low heat for about 10 minutes, take it out and put it on a plate, put it in a steamer and steam over medium heat for 5 minutes, take it out, add the original juice to the cauldron and bring it to a boil. Add 2g of MSG, fish sauce and pepper, thicken with cornstarch water, top with mushrooms and serve on the side.