Pork stuffing 1 50g, wax gourd 1 50g, egg white 1 piece, 5 ml of cooking wine 1 teaspoon, 3 g of Jiang Mo1teaspoon, 2 slices of ginger, 2 teaspoons of salt10g of chicken essence.

method of work

1, wax gourd peeled off the green skin and cut into thin slices with a thickness of 0.5 cm.

2, meat into a large bowl, add egg white, Jiang Mo, cooking wine. Be careful not to forget to add salt, put it in moderation according to your own taste, and then stir it evenly.

3. Add water to the soup pot to boil, add ginger slices, turn to low heat, squeeze minced meat into meatballs with even heads, and put them into the pot as you squeeze.

4. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking.

5. After all the meatballs are squeezed, open the fire and boil the soup. Add the melon slices and cook for 5 minutes. Add salt and chicken essence to lift the soup. Finally, add coriander and drop sesame oil to get out of the pot.