Pork is first cut into small pieces, and then chopped into coarse meat stuffing;
Chop the chives. Peel and dice water chestnuts. Clean the pea tip for use;
Add chopped onion and ginger into the meat filling, then add soy sauce, chopped water chestnuts (horseshoe), white pepper, Shaoxing yellow wine spoon, spoons of white granulated sugar and a little salt in one direction, and add a little cold water in several times until the meat filling is strong, and the chopsticks are inserted on the meat filling without pouring. Finally, add bread crumbs and stir well;
Heat the oil pan with medium heat until it is about hot, roll the meat stuffing into a fist sized ball into the oil, fry it until it is shaped, and then roll it over gently;
Fry until the surface is golden, and remove the oil control;
Keep the bottom oil in the frying pan, heat it up over high fire, stir the onion and ginger anise into the balls and the cold water submerged to half of the balls, add the soy sauce, spoon Shaoxing yellow rice wine and the remaining white granulated sugar, boil it, turn the low fire to cover the stew bell;
Use the cooking time to blanch the peas and put them at the bottom of the plate. After the bell, the soup in the frying pan should become thicker. Turn it to medium heat and then thicken the soup. Finally, pour in the starch to thicken it. Put the balls on the pea tips and pour the soup on them.