1

Wash the wax gourd, remove the green skin and cut it into 0.5 cm pieces;

2

Chop onion and ginger;

three

Chop coriander;

four

Stir in soy sauce, cooking wine, starch, minced onion and ginger and salt in turn;

five

Knead the prepared lean meat stuffing into balls, and freeze in the refrigerator for 15 minutes until the surface becomes hard;

six

Heat the casserole in advance, put the frozen meatballs into the casserole, and boil over medium heat;

seven

When all the meatballs float, add wax gourd and add a spoonful of salt;

eight

After boiling, add vermicelli, and when boiling again, add chicken essence to taste, and then add a few drops of sesame oil;

nine

Sprinkle with chopped coriander and stir to turn off the heat.