2. Peel and wash the wax gourd, cut into pieces with the thickness not exceeding 1CM, soak the vermicelli in warm water until soft, and set aside.
3. Stir the meat stuffing with chopsticks, then mix the eggs, salt, cooking wine and Jiang Mo into the meat stuffing and start stirring. Remember that the only way to stir the meat stuffing is to stir it vigorously in one direction until it is strong.
4. Add the wax gourd into the pot and heat it.
5. Then start making meatballs, squeeze the evenly stirred meat stuffing into small meatballs and put them in the pot. At this time, pay attention to the fact that the water can't boil away when making meatballs. It is best to warm them, and cook them in medium heat 10 minutes.
6. When the wax gourd is almost cooked, put the vermicelli in and cook for one minute, then add chicken essence, sprinkle with chopped green onion and coriander powder, and finally pour sesame oil to serve.