wax gourd

Pork stuffing

Onion, ginger

Salt, cooking wine, chicken essence, sugar

The practice of stewed melon balls

Mix pork stuffing with cooking wine, salt, allspice powder, soy sauce and sugar, and marinate for a while.

Boil the water in the pot, add ginger slices and cooking wine, and pour in the washed and cut wax gourd slices.

When the soup is boiling, knead the pickled pork stuffing into small balls, put them in a pot and simmer for eight minutes on medium heat.

Stir in seasoning, sprinkle with chopped green onion and drop a little cooked vegetable oil.

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