Tools/Materials: 400g pork, ribs, ginger, pepper, chopped green onion, Jiang Mo, a little salt, a little pepper, cooking wine, tomatoes, eggs, wax gourd, water, cutting board, corn starch, spoon, pot and monosodium glutamate.

1, take a soup pot, put it into half pot of clear water, add the washed ribs, add the washed and smashed ginger and pepper, and bring it to a boil with high fire and turn it to low fire.

2. When stewing the soup, wash the pork, put it into the chopping board, chop it into minced meat, and chop it as much as possible. The more chopped the minced meat is, the easier it is to taste.

3. Put chopped minced meat into a large bowl, add minced ginger and chopped green onion, add 2g of salt, chicken powder 1 g, pepper powder 1 g, and sprinkle with cooking wine10g, which can reduce the fishy smell of meat. Add a little water and grab it evenly with your hands, so that the meat can absorb water, so that the meat tastes more tender.

4. Then stir in one direction and beat hard, so that the meat can fully absorb the seasoning and taste more. This process usually lasts for 2 to 3 minutes. After stirring, add an egg, continue to stir, and finally add corn starch into the minced meat, stir quickly in one direction, and marinate for 20 minutes after beating hard.

5. Wash tomatoes and wax gourd and cut into thin slices.

6. After the ribs are cooked 10 minutes, put the tomato and melon into the pot. Cook for two minutes.

7. Start to squeeze into the meatballs. After getting water on your hands, take a little meat stuffing, squeeze it out from the tiger's mouth, dig it with a small spoon and put it into the soup.

8. Scoop all the meatballs into the soup one after another and bring them to a boil over medium heat. Burn until all the dumplings come out of the pan, cook for another 2 minutes, then add appropriate amount of salt and monosodium glutamate, and turn the pan evenly.