Braised lion head ingredients: three layers of meat (or minced meat) 600g. Ingredients: A, 3 tablespoons of white powder, 300g of Chinese cabbage and Qingjiang cuisine, 2 tablespoons of soy sauce, 200g of water chestnut, rice wine 1 tablespoon, 50g of onion ginger, pepper 1 teaspoon, eggs 1 piece; B, 1 cup of white powder, with proper amount of oil; C. 2 cups of water, 3 tablespoons of soy sauce, 1 tablespoon of sugar and rice wine. Practice: 1, water chestnut and ginger are peeled and washed respectively, and onions are washed and chopped; Wash Chinese cabbage and cut into large pieces; Wash Qingjiang vegetables, blanch with boiling water, pick them up and discharge them into the plate for later use; 2. Dice pork, chop it (mince pork), put it in a bowl, beat in eggs, add onion, water chestnut, Jiang Mo and material A, stir until it becomes thick, knead it into meatballs by hand, evenly wrap material B, fry it in a hot pot until golden brown, take it out, and drain the oil for later use; 3. Pour the material C into the pot, add the Chinese cabbage to boil over high fire, add the meatballs, cook over low fire until it tastes good, turn off the fire, put it in a dish with Qingjiang vegetables, sprinkle with chopped green onion and serve. The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another key point is to stew slowly in a container, and casserole is the best. One of the famous dishes of Professor Zhang Daqian, a master of Chinese painting, is "Braised Lion Head". Mr. Daqian's practice is that it is very lean meat, one-third of the fat meat, finely chopped and roughly chopped, the size should be like rice grains, and it should not be cut too finely, so that there is a gap between the meat to accommodate the juice.