Cooking Steps

1. 

   Step1:Add cooking wine, egg white, ginger powder and salt to the meat stuffing and stir wel

2. 

   Step2:After boiling the water in the pot, put in ginger slices and scallions. Turn down the heat. Use the tiger's mouth to extrude the balls of even size. Put them into the pot one by one

3. 

   Step3:When the balls are all squeezed, boil them over high heat. Put in the peeled and sliced wax gourd. Cook for ten minutes. Season with salt and chicken essence. Sprinkle with coriander.