Ingredients: 500g pork belly, 20g dried mushrooms, eggs 1 piece, 40g water chestnut (black taro), 0/0g shallot10g Jiang Mo10g, and proper amount of salt, pepper, starch and cooking wine. Practice 1: Wash pork belly, peel it, cut it into small pieces, and then chop it into minced meat for later use.

2. Wash and peel the horseshoe and cut it into pieces; Soak dried Lentinus edodes in wat, and cutting into pieces;

3. Soak shallots and ginger slices in warm water for 10 minute, take out and drain, and cut into pieces.

4. Put the pork belly into the pot, add cooking wine, minced onion and ginger, salt, pepper, eggs and starch, and stir well (stir in one direction! )

5. Put the mushrooms and horseshoes into the basin and mix well.

6, burn hot oil from the pot, 70% hot, squeeze the minced meat into balls the size of oranges, and fry the skin on medium heat.

7. Drain the fried lion's head, put it in a pot, add broth (both ribs soup and chicken soup), bring it to a boil over high heat, and turn the heat down 15 minutes.

8. Add soy sauce to the pot for coloring, add a drop of fragrant oil to taste, and then cook on low heat for 10 minutes.

9. thicken the starch, pour it into the pot, pour the soup on the lion's head, and collect the juice! The lion's head is complete!