1. Chop the pork stuffing.

2. Chopped green onion, Jiang Mo, the better. Add it into the meat stuffing, pour in the cooking wine and stir.

3. Beat an egg and add fuel consumption.

4. Add light soy sauce and a little salt and mix well.

5. Add pepper and sesame oil.

6. A small amount of starch (if too much starch is added, the meatballs will become hard), stir well again and wait still.

7. Peel the wax gourd, slice it, and cut it thinly. It will be cooked more easily when cooked.

8. Boil water in the pot, not too much water. Squeeze the prepared meat into the pot. When squeezing the meatballs, turn on the fire a little. Turn on the fire after all the pots are put in.

9. If there is floating foam, skim it out, then add melon slices, add salt, pepper and one-third of chopped green onion, and coriander will taste.

10. Turn off the heat after the wax gourd becomes transparent and ripe. Sprinkle the remaining coriander and chopped green onion, pour in sesame oil, and take out the pot.