1. First add minced onion and ginger, a little monosodium glutamate and pepper noodles. Soy sauce, a spoonful of soy sauce is a little even.

2. Then take half a bowl of clear water, add the minced meat bit by bit and mix well, then add some salt and mix well, and marinate for 20 minutes to taste. When curing meat stuffing, peel the wax gourd, remove the pulp, wash it and slice it.

3. Take a pot and add some water. Add onion, ginger and pepper to the pot and bring to a boil. Add wax gourd and bring to a boil. When the water boils again, use a spoon to dig the minced meat into the pot and make balls. Cook less for a while until the balls turn white and all float. Turn off the fire. Sprinkle coriander and drizzle with sesame oil.