1. Wash the wax gourd, remove the green skin, and cut into 0.5 cm slices;
2. Mince green onion and ginger;
3. Chopped coriander;
4. Add soy sauce, cooking wine, starch, chopped green onion, ginger and salt to the lean pork meat in turn and mix well;
5. Knead the prepared lean meat fillings into balls, put them in the refrigerator and freeze for 15 minutes, and wait until the surface becomes hard;
6. Heat the casserole in advance, put the frozen meatballs in the casserole and bring to a boil over medium heat;
7. When the balls are all floating, add winter melon and add a spoonful of salt;
8. After boiling, add the vermicelli, when it is boiled again, add the chicken essence to taste, and then add a few drops of sesame oil;
9. Sprinkle with chopped coriander and stir to turn off the heat.
Tips:1. After the meatballs are cooked, they will be frozen in the refrigerator, and the surface will solidify quickly, become smooth, and will not fall apart when they are cooked in the pot;
2. You don’t need to put soy sauce in the meat filling, the meatballs made in this way can be more refreshing in color;
3. You can also add egg whites when you adjust the meat filling to increase the consistency. Add less salt, just a little bit.
