Winter Melon and Spinach Lamb Meatball Soup

Add 3 tablespoons of cooking wine to the minced meat in three portions and mix evenly, then add chopped green onion, minced ginger, light soy sauce, five-spice powder, black pepper, white pepper, Sichuan pepper powder, and salt, mix evenly until elastic, then pound and knead into meatballs.

Add a slightly larger amount of oil to the milk pan and heat to 160°C, then add the meatballs for frying. Fry until they are set and change color, then remove and set aside. Add a little oil to the pan and bring it to a boil.

Pour in the chopped green onions, garlic, and ginger slices and stir-fry. Add 1 liter of mineral water and bring to a boil. When the water boils, add the meatballs and continue to boil on high heat. Continue to add the spice bag, five-spice powder, black pepper, and white pepper.

After adjusting the seasoning, add the winter melon slices and bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 15 minutes. After 15 minutes, add the washed spinach and cook for 1 minute. After 1 minute, add salt to adjust the flavor. Serve the prepared meatball soup and sprinkle with chopped cilantro and green onions before eating.