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1

Add the meat stuffing, so stir the auxiliary materials evenly.

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2

Add onion and ginger, stir and marinate for 15 minutes to let the meat taste.

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three

After curing, beat the meat stuffing and add water bit by bit to make the meat stuffing stronger. After beating, the volume of meat stuffing increases obviously. Put it in the refrigerator for 30 minutes to make the meat stuffing absorb enough water and make the meatballs more tender.

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four

Slice wax gourd.

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five

Chop coriander.

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six

Put water in the pot, blanch the wax gourd and take it out.

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seven

Take out the wax gourd, and don't pour out the water to make meatballs.

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eight

Knead the meat stuffing into a ball with a small spoon and put it in boiling water.

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nine

Boil it for a while after putting it all away, and add the blanched wax gourd slices.

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10

Sprinkle with chopped coriander.