Raw materials:

A piece of wax gourd, a piece of pork belly, an egg, two spoonfuls of cassava starch, an appropriate amount of edible salt, an appropriate amount of ginger, an appropriate amount of onion, an appropriate amount of pepper, an appropriate amount of coriander and a small amount of cooking oil.

Specific steps:

Step 1: Wash the bought pork belly with clean water, remove the pigskin and cut it into small pieces, and set aside. Wash the prepared ginger and onion with clean water, then cut the ginger into ginger slices, and cut the onion into onion segments and set aside.

Step 2, take out a cooking machine, put the chopped pork belly, ginger slices and onion segments into the cooking machine, beat them into minced meat, pour them into a bowl after beating, add an appropriate amount of edible salt into the bowl, then beat an egg, add two spoonfuls of cassava starch, take out a pair of chopsticks, and stir in one direction until the minced meat is strong and white filaments appear.

Step 3, peel and seed the prepared wax gourd, clean it with clear water, cut it into small pieces and set it aside for later use.

Step 4, take out a pot, pour in a small amount of cooking oil, stir-fry the remaining ginger slices and onion segments in the pot, stir-fry the flavor, and then put the cut wax gourd in the pot and stir-fry it until it becomes soft.

Step 5, after the wax gourd is fried to be soft, pour in a proper amount of water and bring it to a boil. After boiling, grab the minced meat, squeeze it out of the tiger's mouth, scoop it up with a spoon, and put it into the pot, just like a meatball. Make all the minced meat into meatballs and put them into the pot.

Step 6, after all the meatballs are put into the pot, continue to boil them with high fire, turn to low heat for eight minutes after boiling, and cook until all the meatballs float on the noodle soup and are basically cooked. Finally, add a proper amount of edible salt, pepper and chicken essence powder for seasoning, and then turn off the heat and eat out of the pot.

Tip:

1, it is best to use fat and thin pork to make meatballs, so that the meatballs will taste more fragrant and tender.

2. When beating minced meat, adding onion and ginger can remove fishy smell and enhance fragrance.

3, use chopsticks to beat the minced meat, so that the meatballs made are more elastic in taste.