Ingredients: wax gourd 1, pork stuffing 300g, oyster sauce 25g, a little salt, white pepper 2g, corn starch 15g, appropriate amount of cold water, a few drops of sesame oil and a little chopped leek.

manufacture

1. Winter melon and meat stuffing are ready; Meat stuffing can be fresh or frozen. Frozen meat needs to be taken out in advance and can be used only after it is completely frozen.

2. Pour proper amount of oyster sauce and white pepper into the meat stuffing, both of which have the function of deodorizing and refreshing, without putting cooking wine;

3. If you want to keep the meatballs loose, put a spoonful of corn starch for adhesion, or you can put half to one egg white;

4. Add a little salt and stir in one direction; If you want meatballs to taste tender, you must draw water into the meat stuffing; The water content of meat is different, so it is necessary to add a small amount of cold water several times, and stir until the meat stuffing can show obvious vortex by drawing. Let it stand for a while before use, so that the water is completely eaten, and the meatballs will be very strong after entering the water.

5. Peel the wax gourd, remove the seeds and cut into thin slices;

6. Cook meatballs in a cold pot. Before the meatballs enter the water, reduce the firepower and keep them slightly boiling;

7. Take a small spoon, dip in some water, dig a spoonful of meat stuffing, and hit it a few times in the bowl, the surface of the meatball will be very smooth;

8. Send the meatballs into the water, scoop up the meatballs again and pat them until all the meat spoons are in the soup; After the surface changes color, turn to medium heat and cook for 2 minutes. Turn off the fire when the meatballs float on the water. Add sesame oil, chopped leek and salt as appropriate.

Small technique

1. Wax gourd is divided into green skin and white skin. The green skin is hard and the white skin is crisp and tender, so you can choose according to your preference. The nutritional value of winter melon skin is higher, but this soup takes a short time and needs to be peeled before cooking;

2. The meat stuffing is slightly fatter and more fragrant;

3. Sprinkle coriander and shallots when you are out of the pot; Add sesame oil and salt as appropriate.