2. Seasoning: 60g vermicelli, 20g minced onion and ginger, and coriander 1. Soy sauce, spiced powder, cooking wine, pepper, chicken essence, sesame oil, salt and vinegar.

3. Practice: 1 Chop pork belly into fine meat stuffing and mince onion and ginger.

Add minced onion and ginger, soy sauce, allspice powder, cooking wine, pepper, sesame oil and salt into the meat stuffing, stir well and marinate to taste.

3. Put water in the pot, fire, and when the water boils until the bottom of the pot bubbles slightly, grab the meat stuffing with your hands, squeeze out the meatballs with a tiger's mouth, and scoop up the prepared meatballs with a small spoon and put them in the pot.

4 Cook until all float, and skim off the floating foam with a spoon. Peel the small wax gourd and cut it into pieces for use.

5 put the vermicelli and wax gourd together in the soup. Boil vermicelli until transparent, wax gourd until translucent, season with salt, chicken essence and pepper, turn off the heat and sprinkle with coriander.