1. Soak the peppercorns in boiling water for later use.
2. Chop beef into puree.
3. Add beef mash with chopped green onion, ginger, salt, monosodium glutamate and five-spice powder.
4. Add the pepper water in several times, stirring continuously in one direction, and each time until the water is completely eaten into the meat, add more water.
5. Until the white ribs are stirred out on the surface of the meat filling, the thinness is moderate.
6. Wash the wax gourd and peel it.
7. Cut into slices about 5 mm.
8. Pot of winter melon under cold water.
9. The winter melon slices are translucent. Turn down the heat to keep the soup slightly boiling. Use a small spoon to scoop up the meat filling and put it into the water.
10. Cook until the balls float and cover and cook for about 2 minutes.
11. Sprinkle with coriander and eat it.
Tips:The meatballs are put into the pot when the side dishes are half-cooked, and the heat must be turned to low, otherwise the meatballs will taste a little "chai", and if the meatballs are boiled over high fire, the adjusted flavor will be boiled in the soup, and the meatballs will have no taste. .
