1. Finely chop onion and ginger. Slice or cut winter melon into small pieces. (Personally, I think it’s easier to cut into thin slices, but it’s easier to stew if it’s too thin, so you can control the thickness yourself)
2. Add minced meat (pork, moderate fat and lean), chopped onion and ginger, egg white (separated from egg white and yolk), cornstarch, bean paste, salt and sugar to a large bowl, stir well and mix until a ball
3. Boil water to boiling. Take an appropriate amount from a mass of meat and knead it into a ball
4. Scoop up a meat ball with a spoon and carefully put it into the boiling water. One after another, otherwise it will disperse
5. Use a spoon or other tool to rinse off the foam on the soup
6. Add winter melon and vermicelli until boiling. Simmer on medium heat for 4-5 minutes, then add sesame oil and salt to taste
7. Plate. Add some chopped coriander leaves to taste
Tips:To prevent the meat from standing on your hands when you knead the meat ball, you can moisten your hands with water first; or use a spoon to taste better
