1. Wash wax gourd and cut into pieces.

2. Soak the pepper in hot water and let it cool. Add salt, chicken powder and soy sauce to the mutton stuffing and stir evenly. Stir in one direction with chopsticks and add pepper water until the meat stuffing is strong. Set aside and marinate for 10 to 15 minutes.

3. add water to the soup pot, onion and ginger slices, and half a star anise to cook the soup.

4. When the soup is not opened, add the wax gourd pieces. After adding, add a little minced onion and ginger into the marinated meat and mix well.

5. When the wax gourd in the pot is a little boiling, start putting balls in the boiling position.

6. After the meatballs are dialed, add a little cooking wine, salt and chicken essence and boil for 2 minutes.

7. Sprinkle a little white pepper before cooking, mix well and put coriander.