1. Pepper soaked in water for 20 minutes to remove the pepper, pepper water to stay, fans into the boiling water soaked and standby.

2. Mutton filling with oil, chopped green onion and ginger, salt, soy sauce, sesame oil, a little chicken essence, sesame oil clockwise a direction.

3. Mutton filling stir until strong when adding pepper water, continue to stir into the ball filling.

4. Peel the skin and remove the pith of winter melon (zucchini), cut thin slices and set aside.

5. Boil water, use a spoon to press the meat into balls (depending on personal preference, the size of the balls, I'm so lazy, just do big balls) will be balls into the pot to cook.

6. When the meatballs are 6,7 ripe, add the slices of winter melon (zucchini) and continue to cook, strain out the blood, cover and continue to cook.

7. When the meatballs are 8,9 mature, add the soaked vermicelli, add salt, chicken broth, soy sauce, seasoning, cover and continue to cook.

8. Before leaving the pot, drizzle in sesame oil, sprinkle parsley, that is.