1. Soak green onion, ginger and pepper in water for half an hour, chop pork belly into fillings, peel and chop water chestnuts.
2. Add the cooking wine, eggs, five-spice powder, green onion, ginger, and Chinese pepper to the meat filling four times slowly, stirring constantly, add the water chestnuts and stir vigorously, knead into four big balls.
3. Fry in a frying pan until golden brown and remove.
4. Take a large bowl, put some stock (clear water is also acceptable), add light soy sauce, sesame oil, salt and the remaining spring onion, ginger, pepper and water, mix thoroughly, and steam the fried meatballs in a steamer for one hour.
5. The rapeseed is blanched in boiling water and placed on the bottom of the plate.
6. Take out the balls, pick out the green onion, ginger and pepper, put them in a wok, collect the juice on high heat, remove the balls and place them on a plate, and pour the soup on the balls.
