Shanghai cuisine ① Wash the persimmon pepper, remove the pedicle and cut it into rhombic pieces with a side length of 1 cm. Cut onion and ginger into powder. Chop fat pork into meat stuffing, add eggs, salt, 1g, 2g soy sauce, 3g cooking wine 1g and 3g starch, and continue to stir clockwise until uniform.

(2) Heat the oil in the pan to 50% to 60% heat, knead the meat stuffing into balls the size of walnuts by hand, fry them in the oil pan until they are solidified, and take them out;

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 65,438+00 minutes, add persimmon pepper blocks, dissolve the remaining starch in water, and then pour into the wok to concentrate the juice.