1, wash and peel the wax gourd and cut the seeds into one-inch thick pieces; Soak the vermicelli in cold water until it is soft.

2, chopped onions, and a little cooking wine, salt, soy sauce and pepper into the meat stuffing and stir in one direction.

3. After the minced meat is ground evenly, add a little blending oil and starch, stir for a while and set aside.

4, add less than half a pot of cold water to the soup pot, add two pieces of ginger, and add a little soy sauce (adjust the color of the soup).

5. Before the water boils, put the melon slices and vermicelli, turn to low heat, and then scoop the meat stuffing into meatballs with a few spoons and put them in the pot, making them as round as possible.

6. After the meatballs are put in, turn the fire to boil the soup, skim off the floating foam, add some salt to the soup to taste, and cook for a while until all the materials are mature.

7. Sprinkle chopped coriander and pour a little sesame oil to finish.