Cooking Steps

1. 

   Step1:Peel and chop the hind leg meat into meat stuffing - I chop it according to the proportion of fat and thin 2-8. The taste will be tight and elastic. It can be adjusted according to the preferred proportion. Pay attention to the proportion of fat and thin when buying the hind leg meat. At the same time, cut the slices of winter melon.

2. 

   Step2:Making onion and ginger water - southerners don't like to put onion and ginger in the meat stuffing. They can eat it if they chop it carefully. But they only put cooking wine for fear that the smell is not enough. So I compromised. Put onion and ginger water. After cutting the ginger and onion, soak them in hot water for a few minutes. It's onion and ginger water. Add this in the draught.

3. 

   Step3:Prepared seasoning - this is the seasoning successively put into meat filling - cooking wine, onion ginger water, salt, egg, sesame oil.

4. 

   Step4:Add seasoning in turn - stir while adding. Do not add water all at once. Add while stirring. Until the meat filling is a little loose but still elastic.

5. 

   Step5:Use the tiger's mouth to extrude the shape of the ball - put the meat stuffing into the left heart. Then extrude the shape of the ball from the tiger's mouth.

6. 

   Step6:Boil the meatball under water - boil the water. Put the wax gourd first, then the meatball. Boil until the water boils. Remove the foam from the meatball. Add the carrot slices.

7. 

   Step7:Cook seasoning - cook for about 15 minutes. Add salt. Meatballs won't loosen. The soup is very clear and delicious.