1. Wash and cut scallion and ginger, rape and carrot.
2. Mix the pork stuffing with onion, ginger, starch, pepper and soy sauce, beat until elastic, and make meatballs of the same size.
3. Heat half a pot of oil and fry the meatballs in the oil pan until golden.
4. Leave a little cooking oil in the wok, stir fry the rape and carrot shreds slightly, then pour the fried meatballs into the wok, add the soy sauce, water and cooking wine to cook together, simmer for more than 10 minutes in the medium heat until fully cooked, thicken with starch, and pour the clear oil into the pan.