2. Accessories: 5g of shredded onion and ginger and 6g of salt.
3. Seasoning: 2 grams of monosodium glutamate, 20 grams of cooking wine, 25 grams of soy sauce, 2 eggs, 75 grams of water starch, 25 grams of pepper 1 g, sugar color, and cooked lard 1000 g (actual consumption is 50 grams).
4. Cut pork, water chestnut and dried seaweed into small particles respectively, and cut ham and winter bamboo shoots into rectangular slices of braised lion's head respectively.
5. Put the meat stuffing into the basin, add water chestnut, dried seaweed, eggs, salt, pepper, cooking wine and water starch and mix well.
6. Knead the mixed materials into four equal big meatballs, fry them in 70% hot oil until the surface is light yellow, and take them out.
7. Put the meatballs into a big casserole, and add ginger onion, cooking wine, soy sauce, sugar color and1000g water.
8. After boiling, skim off the floating foam on the noodle soup, and use low fire to stew 1 hour.
9. Put the wok on a high fire, add vegetable oil, and when it is 50% hot, add the cabbage, winter bamboo shoots and ham and stir fry slightly.
10, pour in the soup of stewed meatballs, bring to a boil, add pepper and monosodium glutamate, add water and starch to thicken, and pour into the casserole containing meatballs.