Ingredients: wax gourd 250g, meat stuffing 200g, salt, oil, 2 parsley, egg white 1 piece, ginger 1 small piece, cooking wine 1 tablespoon, soy sauce 1 teaspoon, and white pepper.

1, peeled and seeded wax gourd, cut into thick slices.

2. Cut the parsley into small pieces. Chop onion, slice half ginger, and cut the other half ginger into Jiang Mo.

3. Put the meat stuffing into a bowl, add cooking wine, salt, soy sauce and white pepper, and stir well; Add chopped green onion and Jiang Mo, continue to stir, and add the egg white of one egg.

4. Quickly stir the meat in the same direction.

5. Pour the water into the pot and add the ginger slices. After the fire boils, put a little water on your hand, put the meat stuffing in your palm, make a fist, and let the meat stuffing squeeze out of the tiger's mouth to form meatballs.

6. Then put it in the water. After the last meatball is squeezed, use a spoon to skim the foam from the pot.

7. Pour in the melon slices and cook for 3 minutes.

8. Add salt, white pepper and sesame oil and stir a few times.

9. Put it in a bowl and sprinkle with coriander.