Ingredients: pork belly, meat stuffing, colored pepper, onion, ginger, water chestnut mushroom, cooking wine, egg starch, steamed bread residue, aniseed, pepper, nutmeg, cinnamon and sugar.

Exercise:

1. Pour water into the pot and bring to a boil. Put aniseed, pepper and nutmeg (half each) into the material box, put them into the pot, and then add cinnamon, onion and ginger to simmer;

2. Chop scallion, ginger, water chestnut and shiitake mushrooms, mix them into the meat stuffing, then add cooking wine, eggs, starch and steamed bread residue and mix well;

3. Dip your hands in some water, make 4 big balls, fry them in the oil pan until golden brown, remove them and put them in the soup pot;

4. Cut the pork belly into large pieces;

5. Leave the bottom oil in the pot, pour in the white sugar, stir-fry until it is slightly yellow, add the pork belly, take it out immediately after coloring, put it in the soup pot, stew for about 40 minutes, and serve;

6. Dice the colored peppers, pour sesame oil into the pot, add the diced colored peppers and stir-fry them, and pour them on the meatballs;

7. Spoon the broth into a wok, boil it, thicken it, and pour it on the meatballs.