Ingredients: pork

Accessories: ribs, ginger, pepper, chopped green onion, Jiang Mo, salt, pepper, cooking wine, tomatoes, eggs and wax gourd.

1. Take a soup pot, put half a pot of clear water, add the washed ribs, add the washed and mashed ginger and pepper, and turn to low heat after the fire is boiled.

2. When stewing soup, wash the pork, put it on the chopping board, chop it into minced meat, and chop it as much as possible. The more minced meat is cut, the easier it is to taste.

3. Put the minced meat into a big bowl, add Jiang Mo and chopped green onion, add 2g of salt, chicken powder 1g, pepper 1g, and sprinkle with cooking wine 10g to reduce the fishy smell of the meat. Add some water and grab it evenly with your hands to make the meat absorb water, so that the meat tastes tender.

4. Then stir in one direction and beat hard to make the meat fully absorb the seasoning and taste more full. This process usually lasts 2 to 3 minutes. After stirring, add an egg and continue stirring. This flapping process also lasts about 2 minutes. Finally, add corn starch to the minced meat, stir quickly in one direction, pat hard and marinate for 20 minutes. Adding starch can better lock the moisture, tighten the meat stuffing and have a chewy taste.

5. Wash the tomatoes and wax gourd, cut them into thin slices, cook the ribs for 10 minutes, and then cook the tomatoes and wax gourd in the pot for two minutes.

6. Start squeezing into meatballs. After getting water on your hand, take a little meat stuffing in your hand, squeeze it out of the tiger's mouth, dig it with a spoon and put it in the soup. At this time, the fire should not be too big, or the meatballs will be easily scattered. Scoop all the meatballs into the soup one by one, and heat them over medium heat until all the meatballs float out of the pot. Cook for another 2 minutes, then add a proper amount of salt monosodium glutamate and turn the pan evenly.