1. Wash the persimmon pepper, remove the pedicel, cut it into rhombic blocks with the side length of 1 cm, cut the onion and ginger into powder, chop the fat pork into minced meat, add eggs, salt 1 g, soy sauce 2 g, cooking wine 1 g and starch 3 g, and keep stirring clockwise for later use.
2. Put oil in the pot and heat it to 50% to 60% heat. Squeeze the meat stuffing into balls the size of walnuts by hand, and fry them in an oil pan until they are solidified.
3. Put 20g base oil into the wok, add onion and Jiang Mo, stir fry slightly, add 300g cooking wine, soy sauce, oil, soup or water, add sugar, put the meatballs into the wok, simmer for about 10 minute, add persimmon pepper pieces, dissolve the remaining starch in water, and then pour them into the wok to thicken into juice.